Ingredients:

  • 1 ½ cups (185 g) All-purpose Plain Flour, sifted
  • 1 ½ teaspoons (7.5 g) Baking Powder
  • 2 teaspoons (10 g) Ground Ginger
  • 1 teaspoon (5 g) Ground Cinnamon
  • ½ teaspoon (2.5 g) Ground Cloves/Allspice
  • ½ teaspoon (3 g) Salt
  • 4 oz (115 g) Unsalted Butter, softened (for cake)
  • ½ cup (110 g) Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • ½ cup (120 ml) Milk, room temperature
  • 2 tablespoons (30 ml) Black Treacle (or Molasses)
  • ½ cup (120 g) Smooth Cranberry Sauce
  • 1 teaspoon (5 g) Orange Zest, finely grated
  • 1 tablespoon (15 ml) Fresh Orange Juice
  • 1 teaspoon (5 g) Cornflour (Corn Starch)
  • 4 oz (115 g) Unsalted Butter (for frosting, browned)
  • 4 oz (115 g) Full-Fat Cream Cheese, cold
  • 3 cups (360 g) Icing Sugar (Powdered Sugar), sifted
  • 1 teaspoon (5 ml) Vanilla Extract
  • Pinch of Salt (for frosting)

Instructions:

  1. Preheat oven to 180°C (350°F). Line the 12-hole muffin tin with cupcake cases.
  2. In a medium bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, and cloves. Set aside (Dry Ingredients).
  3. In a large mixer bowl, cream the softened butter and brown sugar until light and fluffy (about 3-4 minutes).
  4. Beat in the eggs one at a time until fully incorporated, then mix in the black treacle (molasses).
  5. Gently incorporate the dry ingredients in three additions, alternating with the milk (start and end with dry ingredients). Mix only until just combined.
  6. Fill the cupcake cases about two-thirds full. Bake for 18–20 minutes, or until a skewer inserted into the center comes out clean. Transfer cakes immediately to a wire rack to cool completely.
  7. For the Curd: Combine cranberry sauce, orange zest, orange juice, and cornflour in a small saucepan. Heat gently over medium-low heat, stirring constantly, until the mixture thickens significantly. Remove from heat, cover the surface directly with cling film, and chill in the fridge for at least 30 minutes until set.
  8. For the Frosting Base: Melt the 115g of butter in a saucepan over medium heat. Continue cooking, stirring frequently, until the milk solids turn amber and smell deeply nutty (Brown the Butter).
  9. Immediately pour the browned butter (including the browned bits) into a shallow dish. Chill in the fridge until solid but still slightly malleable (about 45 minutes). This step is critical.
  10. To make the frosting: Cream the chilled, solidified brown butter in the mixer until light and fluffy. Add the cold cream cheese and beat briefly until just combined and smooth.
  11. Gradually add the sifted icing sugar, vanilla, and pinch of salt, mixing on low speed until combined, then beat on medium-high for 1-2 minutes until thick and spreadable.
  12. Assembly: Using a cupcake corer or small knife, remove a small cone of cake from the center of each cooled cupcake.
  13. Fill the hollowed centers with the chilled Cranberry-Orange Curd. Pipe or spread the brown butter frosting generously onto the cupcakes and garnish with icing sugar or candied ginger.