• Preparation Time 25 minutes
  • Baking Time 20 minutes
  • Makes 24 cupcakes
  • Freezing Excellent
  • Gingerbread Caramel Cupcakes
    Gingerbread Caramel Cupcakes

Ready.
Set.
Make.

Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.

Lets Make

Ingredients

  • Cupcake
  • 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
  • Icing
  • ¼ cup butter, softened
  • 1 can Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
  • 4 cups icing sugar
  • 1 -2 tbsp milk, if necessary

Serving Size: 24 cupcakes

Cupcake

Unit conversion :
none
1 cup
250 mL
All Vegetable Shortening

Unit conversion :
250 ml
48 tsp
16 tbsp
1 ½ cups
375 mL
packed brown sugar

Unit conversion :
375 ml
72 tsp
24 tbsp
3
3
eggs

1 tsp
5 mL
vanilla extract

Unit conversion :
5 ml

Unit conversion :
833.33 ml
160 tsp
53.33 tbsp
2 tbsp
30 mL
ground ginger

Unit conversion :
30 ml
6 tsp
1 tbsp
15 mL
baking powder

Unit conversion :
15 ml
3 tsp
1 tsp
5 mL
cinnamon

Unit conversion :
5 ml
¼ tsp
1 mL
cloves

Unit conversion :
1.25 ml
¼ tsp
1 mL
nutmeg

Unit conversion :
1.25 ml

Unit conversion :
none
Icing

Unit conversion :
none
¼ cup
50 mL
butter, softened

Unit conversion :
62.5 ml
12 tsp
4 tbsp

Unit conversion :
none
4 cups
1 L
icing sugar

Unit conversion :
1000 ml
192 tsp
64 tbsp
1 -2 tbsp
15-30 mL
milk, if necessary

Unit conversion :
none
Next

Directions

Serving Size: 24 cupcakes

  • 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.
Finish

Finished!

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