September to December is my favourite time of year, I love everything about it. The cool, crisp days, the chunky knits and ankle boots, long walks with a Sunday roast in front of the fire, Halloween, Bonfire Night, getting cosy on the sofa with winter telly, decadent eating and of course Christmas! After a mediocre summer here in England I am very much looking forward to 'hunkering down for the winter' and the first treat I wanted to share with you are these autumn in a cupcake case cupcakes.
INGREDIENTS200g golden caster sugar
140g unsalted butter
60g black treacle
60g golden syrup
2 large eggs
300g plain flour
2 tsp baking powder
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp salt
240ml milk, warmed through
FOR THE SALTED CARAMEL FROSTING
125g caster sugar
80ml double cream
1/2 tsp rock salt
1 tsp vanilla extract
160g salted butter, softened
- Line a muffin tray with 12 cupcake cases and preheat the oven to 190C.
- Beat the butter and sugar together until light and creamy. Add the treacle, syrup and eggs then beat well until fully combined.
- In a separate bowl sift together the flour, ginger, nutmeg, baking powder and salt. Warm the milk in a saucepan, be careful not to burn, then add half the flour mixture and half the warmed milk to the butter mixture and beat. Add the remaining flour mixture and milk and beat well until combined and smooth.
- Spoon the mixture into the cupcake cases and bake for 20-25 minutes or until well risen and lightly firm to the touch. Allow to cool for five minutes in the tray and then set aside to cool on a wire rack.
- Whilst the cupcakes are cooling make the salted caramel buttercream. To make the salted caramel from scratch; heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved, then increase the heat and cook the caramel for 2-3 minutes, or until golden and slightly thickened. Once this has been achieved remove from the heat immediately and stir in the cream (be careful as the caramel may splutter when the cream is added). Stir in the salt and vanilla and set aside to cool completely.
- Beat the butter until it is white and fluffy, and then add half the icing sugar and beat well until combined. Add the remaining icing sugar; beat on a high speed for 4-5 minutes until thick and fluffy. Then add the caramel and beat until combined.
- Pipe onto the cakes and decorate.