Gingerbread cupcakes with toffee frosting recipe 


For the cakes 

  • 150g butter
  • 150g soft brown sugar
  • 3 eggs
  • 125g self-raising flour
  • 5g ground cinnamon
  • 10g ginger
  • 3g nutmeg
  • 10 ml milk

For the toppings

  • 200g butter
  • 50g soft brown
  • 30ml milk 
  • 200g icing sugar
  • 5g ground cinnamon


  1. Preheat the oven to 180 C
  2. Cream the butter and sugar until light and fluffy and the sugar 
  3. Sift flour and cinnamon into the mixture fold in gently. Beat eggs with a fork. Gradually add the flour mix and the eggs to the butter and sugar mixture
  4. Add to the 12 cup cake papers evenly. Cook for 10 - 15 mins until gold and springy. 
  5. Allow to cool on a wire rack.

For the toffee icing topping 

  1. Place 50g of butter in a pan with the brown sugar and melt on a low heat.
  2. Add 20ml milk and stir until it makes a thick glossy sauce. Put to one side and allow to cool.
  3. Beat butter until soft the add in the sifted icing sugar. Once mixed add in the toffee sauce and combine.
  4. Add more milk if too thick.
  5. Use a piping bag to pipe the frosting onto each cake and sprinkle with cinnamon and any other festive decorations.

Recipe from Chris Ince, Chef Director at Atalian Servest

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Chris been working in catering for over 24 years and spent many years alongside Michelin starred chefs. He’s a multi-medal winner in annual Salon Culinaire events and winner of ‘Best in class’ at the ‘Master seafood chefs of Great Britain’ competition in Hotelympia. He says, ‘Pride and authenticity are key to the making of a good chef.’

Did you know we do food?

Atalian Servest are one of our brilliant catering partners and manage bistros at some of our Retirement Living PLUS developments