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

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

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Gingerbread Cupcakes with Gin-spiked Salted Toffee Icing

Makes 24 small fairy cakes

140g unsalted butter, softened
180g light brown sugar
60g black treacle
60g golden syrup
3 eggs
300g plain flour
2 tsp cinnamon
2 tsp fresh ginger, finely grated (sub ground ginger if required)
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp baking soda
1 tsp salt
240ml milk, warmed


200g butter
400g icing sugar
2-3 tbsp toffee gin or your favourite spice led gin
4 tbsp caramel sauce/dulce du leche
1 tsp salt

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.

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