Gingerbread cupcakes with gin-spiked toffee icing are the sweet treat you need this winter!

Here at Craft `Gin Club, we don’t think there’s anything better than a touch of winter baking. After the hard work, you are rewarded by a warm, ginny, cosy treat. Mmmm!

Does anything warm the soul quite like the smell of spicy gingerbread filling the house on a cold evening? These are a lighter take on your grandma’s dense sticky gingerbread loaf, with a perfect halo of rich toffee icing that makes them simply irresistible.

If you love the flavour of gingerbread, be sure to check out our shiny new Gin-gerbread Gin Liqueur. It’s the perfect tipple you can enjoy neat, with prosecco or in a cocktail.

For best results, enjoy on the sofa with a large gin and a roaring fire!

Preheat the oven to 190c. Beat the butter and sugar together for 5 minutes until light and fluffy. In a separate bowl, beat together the eggs, fresh ginger, golden syrup and black treacle, then mix into the sugar and butter.

Sift together the flour, spices baking soda and salt, then slowly add a third of the dry mix to your batter. Alternate with a third of the milk, beating until well combined.

Pour the batter 2/3 of the way into the cupcake cases and bake for 20 minutes, until they spring back to the touch. Remove from the oven and leave to cool.

Whilst the cakes are baking, make the icing by beating together the butter, icing sugar, caramel sauce and salt. Once you have a thick fluffy butter icing, slowly add the gin to taste.

When the cakes are completely cooled, pipe or spread the icing on the cakes. Drizzle with caramel sauce - you can finish with a tiny sprinkle of salt if you like.

Like this? Why not try..

Gin-soaked blackberry & dark chocolate tart

10 of our most delicious boozy bakes & gin-soaked cake recipes

Make your own clementine gin liqueur this Christmas