Gingerbread Caramel CupcakesGingerbread Caramel Cupcakes
Gingerbread Caramel Cupcakes
Gingerbread Caramel Cupcakes
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Recipe - Alberni
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Gingerbread Caramel Cupcakes
Prep Time25 Minutes
Servings24
Cook Time20 Minutes
Ingredients
1 cup All Vegetable Shortening
1 ½ cups packed brown sugar
3 eggs
1 tsp vanilla extract
3 ⅓ cups Robin Hood Best for Cake & Pastry Flour
2 tbsp ground ginger
1 tbsp baking powder
1 tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg
1 can Carnation Regular, 2% or Fat Free Evaporated Milk
¼ cup butter, softened
1 can Eagle Brand Dulce de Leche Caramel Flavoured Sauce
4 cups icing sugar
1 -2 tbsp milk, if necessary
Directions

Preheat oven to 350°F (180°C). Line 2 regular sized cupcake pans with paper liners.

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, 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.

Bake 18 to 20 minutes or until a toothpick inserted in centre of cupcake comes out clean. Cool on wire cooling rack.

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.

25 minutes
Prep Time
20 minutes
Cook Time
24
Servings

Shop Ingredients

Makes 24 servings
1 cup All Vegetable Shortening
Not Available
1 ½ cups packed brown sugar
an image
Rogers - Best Brown Sugar, 100 Gram
$0.49/100g$0.49/100g
3 eggs
Not Available
1 tsp vanilla extract
an image
Western Family - Pure Vanilla Extract, 125 Millilitre
$18.49$14.79/100ml
3 ⅓ cups Robin Hood Best for Cake & Pastry Flour
Not Available
2 tbsp ground ginger
Not Available
1 tbsp baking powder
an image
Western Family - Baking Powder, 225 Gram
$4.79$2.13/100g
1 tsp cinnamon
an image
Western Family - Cinnamon - Ground, 145 Gram
$7.49$5.17/100g
¼ tsp cloves
Not Available
¼ tsp nutmeg
Not Available
1 can Carnation Regular, 2% or Fat Free Evaporated Milk
an image
Carnation - Evaporated Milk, 354 Millilitre
$3.99$1.13/100ml
¼ cup butter, softened
an image
Western Family - Unsalted Butter, 454 Gram
$6.49$1.43/100g
1 can Eagle Brand Dulce de Leche Caramel Flavoured Sauce
Not Available
4 cups icing sugar
Not Available
1 -2 tbsp milk, if necessary
Not Available

Directions

Preheat oven to 350°F (180°C). Line 2 regular sized cupcake pans with paper liners.

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, 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.

Bake 18 to 20 minutes or until a toothpick inserted in centre of cupcake comes out clean. Cool on wire cooling rack.

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.