First up lets make the sponge; preheat the oven to 170°C/150°C/Gas Mark 3. Line 2 cupcake trays with the Christmas Baking Cases, now we’re ready to bake! 

First things first, pop the butter in a saucepan with the sugar and syrup and place over a very low heat, stirring occasionally, until melted. Remove from the heat, stir in the milk and set aside to cool for 10 minutes.

In a separate bowl, mix together the flour, Bicarbonate of Soda, ginger and mixed spice. Make a well in the centre and add the egg and gradually pour in the melted mixture, mixing together to make a smooth batter.

Divide the mixture evenly between your cupcake cases and pop in the oven to bake for about 20-25 minutes, until risen and firm to touch. Leave to cool in the tin for 10 minutes, then remove, and pop onto a wire rack to cool completely. 

Pop your butter into a large bowl and beat until softened and smooth, it is easiest to do this with an electric hand whisk. Add the icing sugar in a couple of additions and beat together well. Add the Vanilla Extract and caramel and beat again to a lovely smooth buttercream, if it is too firm add a few tsps. of milk to soften. Cover until your cupcakes are cool.

Once your cupcakes are cool, it’s time to decorate; pop your buttercream into a piping bag fitted with an open star nozzle and pipe a buttercream swirl on top of each cupcake. Sprinkles over the Reindeer Cheer Sprinkles and Ta-dah your Festive Christmas Cupcakes are ready!