Sadly the Autumn Trilogy here on my blog will be coming to an end with this post, but don’t you fear because I’m ending things on a sweet note! Here I have one of my favourite recipes which is inspired by Tanya Burrs Christmas Cooking video. It is a cinnamon and ginger cupcake with toffee icing that is perfect for Thanksgiving or anytime during the holiday season! Enjoy!
Lets start with the ingredients. For the cake batter you will need:
- ¾ cup of butter (150g)
- ¾ cup soft brown sugar (150g) – loosely packed
- 3 eggs (at room temperature)
- 1 cup self raising flour (150g)
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tbsp milk
For the icing you will need:
- 3/4 cup butter (150g)
- 1/4 cup soft brown sugar (50g)
- 2 tbsp milk
- 1 cup icing sugar (150g)
First combined the sugar and butter into a mixing bowl and mix until smooth. Make sure you get all the lumps out so the texture of the cupcake is consistent when it’s cooked. At this point you can pre-heat your oven to 335 degree Fahrenheit (or 180 degrees Celsius). For me this makes roughly 12 cupcakes.
Now mix together the flour and your two spices. Here you can be as generous as you would like with the cinnamon or ginger depending on how much you want the flavor to come through. I find 1 tbsp of each to be perfect but feel free to add more or less. Now slowly add this to your butter and sugar mixture.
Add your three eggs slowly, mixing on a high speed. If the mixture looks too dry add the milk, if not you can skip this step. Make sure the batter is smooth all the way through with no lumps.
The batter should now be at a relatively thick consistency, in this case we do not want a runny batter. Now you can fill up cupcake trays about 3/4 the way full and put them in the oven for 15-20 minutes. After they are done you should be able to stick a knife down the center and have nothing come up on the knife when you remove it. They should look a little like the picture below. Now let them cool.
Now it is time for the icing. Set your oven top at a low heat and in a small pot/pan add the brown sugar and HALF the amount of butter listed, we will be using the other half later. Heat and mix this until all the butter is melted. Now add the milk. This will create a beautiful toffee sauce. Now set this aside and let it cool.
Now in you mixer blend together the remaing amount of butter as well as the icing sugar. Once the toffee sauce has cooled completely add it to the mixing bowl and blend them all together. Now your icing is complete! It should also has a slightly thick texture like shown in the picture below.
Now the last step; icing the cupcakes. Make sure the cupcakes and icing is not warm and take a pipping bag or spoon, which ever you prefer, and ice your cupcakes. Now sprinkle some cinnamon on top for extra detail and you’re done! Let me tell you these cupcakes are a winner, YUM!
Also leave a comment below if you’ve given them a try or your favourite autumn recipe! I hope you’ve enjoyed my Autumn Trilogy, I’ve had a lot of fun with it! Happy Thanksgiving (if you’re from Canada) and if not I hope you have a lovely weekend!