CARMEL ICING RECIPES

Steps:

• Prepare gingerbread cake according to package instructions for an 8x8-inch cake. Cool cake for 20 minutes.
• Using a wooden dowel or the round handle of a wooden spoon, poke holes over the entire cake surface; be careful to not poke all the way to the bottom of the cake pan.
• Combine the sugar and water in a medium saucepan over medium-high heat, stirring until sugar dissolves; bring to a boil, without stirring. Allow the sugar mixture to boil undisturbed until it reaches a deep amber color, washing down the sides of the saucepan with a wet pastry brush if needed to remove any sugar that begins to crystalize on the sides. Remove saucepan from heat and carefully, but vigorously, whisk in cream (the mixture will bubble up and release steam). Stir in 1/2 teaspoon vanilla and salt. Allow mixture to cool about 20 minutes.
• Pour cooled caramel over the surface of the cake, allowing caramel to fill the holes and soak into the top of the cake. Let cake stand at room temperature for about 30 minutes.
• Combine softened cream cheese, pumpkin puree, butter, and remaining 1 teaspoon vanilla in the bowl of a stand mixer fitted with the whisk attachment; beat on medium-high speed until mixture is creamy and well blended. Gradually add powdered sugar, beating on medium speed and scraping down sides of bowl as needed. Spread cream cheese mixture evenly over cake; sprinkle evenly with crushed cookies.

Steps:

• Preheat the oven to 190C/375F/Gas 5. Line two 12-hole muffin tray with 15 paper cases.
• Beat the butter and sugar together in a bowl until light and creamy. Beat in the treacle, syrup, eggs and egg yolks until well combined.
• Sift together the flour, ginger, nutmeg, baking powder and salt. Add half of the flour mixture to the butter mixture, then beat in half of the warm milk. Add the remaining flour mixture and the remaining milk and beat until well combined.
• Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.
• For the salted caramel buttercream, 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. Remove the pan from the heat immediately and stir in the cream. (CAUTION: the caramel may splutter a little when you add the cream.) Stir in the salt and vanilla and set aside to cool completely.
• Cream the butter and icing sugar together for at least 4- 5 minutes, then beat in the caramel. When combined pipe or spread the icing over the cup cakes and sprinkle with a little extra sea salt.
• Decorate the cupcakes with the buttercream.