Salted Caramel Cupcakes


Ingredients (makes 17 cupcakes)

For the cupcakes 

  • 225g plain flour
  • 115g caster sugar
  • 1tsp cinnamon
  • 1tsp spice mix
  • 1tsp ginger
  • 50g honey
  • 115g golden syrup
  • 50ml cooking oil
  • 2 eggs
  • 1tsp bicarbonate of soda
  • 80ml orange juice

To decorate

  • 250g Sugar and Crumbs salted caramel icing sugar
  • 50g regular icing sugar
  • 150g butter
  • 2tbsp milk
  • 1 pack Renshaw dark brown, chocolate flavoured fondant
  • gold edible dust
  • edible glitter

Special equipment needed

  • Fondant decorating stencils
  • Paintbrush
  • Scone cutter
  • Star piping nozzle
  • Palette knife



  1. Preheat the oven to 170ºC and line a baking tray with cupcake cases
  2. In a large mixing bowl, combine the flour, caster sugar and spices
  3. Add the honey, golden syrup, cooking oil and eggs
  4. In a small bowl, stir the bicarbonate of soda into the orange juice (it will fizz), then add this to the main batter and beat well
  5. Fill the cupcake cases with 2 ice cream scoops of batter and put in the oven for 20 minutes (until they look golden brown and feel springy on top)
  6. Let the cupcakes cool on a rack while you prepare the frosting
  7. For the frosting, cream the butter until fluffy and gradually sift in the icing sugars
  8. Add 2tbsp milk to make the frosting light and smooth, and cream the ingredients with an electric mixer for several minutes for the best results
  9. Pipe the frosting in a ring on top of each cupcake, dragging the piping nozzle inwards to complete the circle
  10. On a clean and dry surface dusted with icing sugar, roll out the fondant to the thickness of a £1 coin and use a scone cutter to cut out 1 disc for each cupcake
  11. Line up your discs and cover them with a stencil, pressing it firmly into place on the fondant
  12. Paint the gold edible dust onto the discs, being careful not to move the stencil out of position
  13. Carefully lift the stencil off the discs and use a palette knife to place one on the centre of each cupcake
  14. Sprinkle some edible glitter on top of the cupcakes for an extra sparkle!

Gluten-Free Honey Cupcakes

IMG_8014On Rosh Hashanah, the
Jewish new year, it is customary to dip apple in honey and wish friends and family a ‘sweet’ new year. Honey cake is also
very popular at this time of year as it incorporates this symbolic ingredient. I decided to use a simple honey cake recipe for cupcakes to give as gifts to loved ones for the new year. I can safely say that they are absolutely delicious and will make sweet treats for Rosh Hashanah (the warm spices also give them an autumnal feel so will be perfect for the coming months).

Ingredients (makes 18)

For the cake batter:

2 eggs

150g caster sugar

1 tsp vanilla essence

1/2 tsp bicarbonate of soda

1 cup boiling water

200g golden syrup

1/2 cup sunflower oil

300g Dove’s Farm gluten-free self raising flour

2 heaped tsp cinnamon

3 heaped tsp ginger

1 tsp mixed spice

For the frosting/decoration:

250g margarine

500g icing sugar

1 tsp vanilla essence

1 tbsp cinnamon

1 tsp ginger

1 tbsp mixed spices

2 tbsp water

1 Crunchie bar or any other chocolate-covered honeycomb

gold decorative sprinkles

How to make the cake batter:

  • IMG_0001Preheat the oven to 160°C
  • Beat the caster sugar and eggs in a large mixing bowl
  • Add the sunflower oil and vanilla essence
  • Sift the dry ingredients (flour, spices and bicarb) into a separate bowl
  • Add the boiling water to the syrup in a separate container and stir them until they have dissolved together (if you don’t have enough golden syrup, feel free to compensate with honey or a butterscotch syrup)
  • Add the flour mixture and syrup mixture alternately to the bowl with the other wet ingredients
  • Use an ice cream scoop to put the cake batter into cupcake cases as is a very sloppy mixture (2 scoops for regular cupcake cases or 3 scoops for larger cases – like the brown paper ones in my photos)
  • Put the cupcakes in the oven for 20 minutes and then check to see whether they need to stay in for a few extra minutes (they should be a golden brown colour, spongy and moist – do not over-bake!)

How to make the frosting and decorate the cupcakes:

  • IMG_8008Soften the margarine and cream until smooth
  • Add the icing sugar and mix together until smooth
  • Add the vanilla essence and spices (you can change the quantity of spices depending on personal preference – I’d suggest tasting as you go along until you’re happy)
  • If the frosting is too stiff, add tablespoons of water and mix again until you have your desired consistency
  • Put the Crunchie (or honeycomb) into a ziplock bag and crush it with the end of a rolling pin – you want a range of different sized chunks and lots of crumbs, too
  • Pipe a swirl of frosting onto the cupcakes and sprinkle the honeycomb crumbs/chunks on top before the frosting sets
  • Alternatively, use gold coloured decorative sprinkles to complement the earthy toned honey cake and spiced frosting

I hope you enjoy this recipe as much as I have enjoyed baking these honey cupcakes! I shall definitely be serving them again next Rosh Hashanah 🙂 Shana Tova to all my Jewish blog followers!