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recipe_5711

Gingerbread Caramel Cupcakes

Prep Time:
25 minutes

Cook Time:
20 minutes

Servings:
24 cupcakes

Prep Time:
25 minutes

Cook Time:
20 minutes

Servings:
24 cupcakes

Gingerbread Caramel Cupcakes

INGREDIENTS

Gingerbread Caramel Cupcakes

  • Cupcake
  • 1 C. (250 mL) Crisco® All-Vegetable Shortening
  • 1 1/2 C. (375 mL) packed brown sugar
  • 1 tsp. (5 mL) pure vanilla extract
  • 3 1/3 C. (825 mL) all purpose flour
  • 2 Tbsp. (30 mL) ground ginger
  • 1 Tbsp. (15 mL) baking powder
  • 1 tsp. (5 mL) ground saigon cinnamon
  • 1/4 tsp. (1 mL) cloves
  • 1/4 tsp. (1 mL) nutmeg
  • 1 can (354 mL) regular, 2% or fat-free evaporated milk
  • Icing
  • 1/4 C. (50 mL) butter, softened
  • 1 can (300 mL) dulce de leche Caramel flavoured sauce
  • 4 C. (1 L) icing sugar
  • 1 to 2 Tbsp. (15 to 30 mL) milk, if necessary

DIRECTIONS

  1. Preheat oven to 350°F (180°C). Line 2 regular sized cupcake pans with paper liners.
  2. Cupcake: Cream shortening and brown sugar in a large bowl of an electric mixer until well combined. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour, ginger, baking powder, Ground Saigon Cinnamon, cloves and nutmeg in a medium bowl. Alternate adding flour mixture and milk to egg mixture.  Add one third of the flour mixture to the egg mixture. Add half the milk and another third of the flour mixture, beating after each addition. Add remaining milk and end with the flour mixture. Place batter into prepared pans.
  3. Bake for 18 to 20 minutes or until a toothpick inserted in centre of cupcake comes out clean. Cool on wire cooling rack.
  4. Icing: In the bowl of an electric mixer, beat all ingredients for icing excluding milk. Add 1 to 2 Tbsp. (15 to 30 mL) of milk if icing is too thick.