This post is sponsored by Lurpak Butter
Christmas is a time of the year when only the best ingredients will do and Lurpak Butter really elevates these cupcakes.
Cupcakes can be enjoyed by adults too and I love sharing them with friends to take home after Christmas Lunch, so that the festivities linger even after they leave. These cupcakes have a warm gingerbread spice and a soft crumb thanks to the inclusion of Lurpak. An oozy caramel centre surprises you when you bite into the cupcake, adding an extra level of decadence for which Christmas is all about!
The eggnog buttercream has a boozy kick and a rich buttery mouthfeel, relying on Lurpak unsalted butter to achieve the right balance of sweetness and a silken-like consistency.
You can be guaranteed a quality Christmas with the superior quality of Lurpak Butter. Your Christmas deserves Lurpak.
If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar. Please also leave a comment below to let me know how you got on with the recipe.
CARAMEL CUPCAKES (makes 12)
- 150g Lurpak salted butter
- 120g muscovado sugar
- 25g blackstrap molasses
- 125g self-raising flour
- 25g malted milk powder (horlicks)
- 1/4 teaspoon bicarbonate of soda
- 1tablespoon of ground ginger
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground nutmeg
- 3/4 teaspoon of mixed spice
- 3/4 teaspoons vanilla essence
- 3 large eggs
- 30ml milk
- Preheat the oven to 180 degrees Celcius. Line a 12-hole muffin tin with cupcake liners.
- Place the butter, muscovado sugar, molasses, self-raising flour, malted milk powder, spices and bicarbonate of soda in a bowl.
- In a separate jug, add in the eggs, milk and vanilla essence. Whisk by hand for about 30 seconds.
- Pour half of the wet ingredients into the dry ingredients and mix for about 45 seconds.
- Then add in the remaining wet ingredients and mix on medium speed until the batter comes together and becomes voluminous, about 1 minute more. Do not worry if the batter looks slightly curdled.
- Divide equally between the 12 cases and bake for 18 to 20 minutes, or until a skewer inserted comes out clean.
SALTED CARAMEL SAUCE
- 100g sugar
- 60ml cream, room temperature
- 30g Lurpak salted butter, room temperature
- 1/8 teaspoon flaked sea salt
- Place the sugar in a large pot so that the sugar just covers the base of the pot (If the sugar feels too much, I suggest making the caramel in two batches).
- Heat the sugar until it just turns a deep amber colour. You want it to take on some flavour, so do not let it be too light.
- Remove from the heat and whisk in the butter.
- Then slowly pour in the cream, constantly whisking all the time.
- Return to the stove for just 20 more seconds and then remove.
- Crush the flaked salt and add it to the caramel sauce.
- Set aside to cool.
- 160g brown sugar
- 70ml water
- 8 large egg yolks
- 430g Lurpak unsalted butter
- 1 teaspoon vanilla essence
- 2 teaspoons rum
- gingerbread cookies to decorate, optional
- Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium-high and bring to a boil.
- In the meanwhile, put the egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
- When the sugar syrup reaches 116 celcius, remove it from the heat. Slowly stream it into the egg yolks, by pouring it down the side of your mixer.
- Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
- Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes).
- Add in the rum and mix until combined.
- Make a hole in the center of the cupcake, stopping just before you reach the bottom.
- Pipe some caramel into the cupcake.
- Pipe a generous swirl of buttercream on the cupcake.
- Decorate with a gingerbread cookie.
- Repeat for all 12 cupcakes.
Recipe by adventureswithsugar.com