Ingredients

• 140g/5oz unsalted butter
• 200g/7oz golden caster sugar
• 60g/2¼oz black treacle
• 60g/2¼oz golden syrup
• 2 free-range eggs
• plus 2 free-range egg yolks
• 300g/10½oz plain flour
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 2 tsp baking powder
• 1 tsp salt
• 240ml/8½fl oz milk
• warmed
• 125g/4½oz white caster sugar
• 80ml/2½fl oz double cream
• ½ tsp salt (or to taste)
• 1 tsp vanilla extract
• 160g/5¾oz salted butter
• softened
• 200g/7oz icing sugar

Directions

• 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.