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Mint and caramel combine beautifully together to recreate this old-fashioned boiled sweet in cupcake form. They can also be dusted with mint-flavoured fudge if you can’t find real mint humbugs.

MAKES 12–16 CUPCAKES

FOR THE SPONGE

70g (2½oz) UNSALTED BUTTER, SOFTENED

210g (7½oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

1 tbsp BAKING POWDER

½ tsp SALT

210ml (7½fl oz) WHOLE MILK

½ tsp PEPPERMINT ESSENCE

2 LARGE EGGS

50g (1¾oz) TINNED CARAMEL OR DULCE DE LECHE

FOR THE FROSTING

500g (1lb 2oz) ICING SUGAR, SIFTED

160g (5½oz) UNSALTED BUTTER, SOFTENED

50ml (1¾fl oz) WHOLE MILK

¼ tsp PEPPERMINT ESSENCE

20g (¾oz) TINNED CARAMEL OR DULCE DE LECHE

6 MINT HUMBUG SWEETS, ROUGHLY CHOPPED INTO BITS, TO DECORATE

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.

2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.

3. In a jug, mix together the milk, peppermint essence and eggs by hand.

4. With the mixer or whisk on a slow speed, gradually pour in half of the liquid and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl from time to time. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.

5. Add the dulce de leche and mix, making sure it is evenly incorporated into the batter.

6. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

7. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. In a jug, mix the milk and peppermint essence together. Gradually pour the milk into the butter and icing sugar, while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy.

8. Add the dulce de leche and mix through the frosting until even and smooth.

9. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a sprinkling of the chopped mint humbug sweets.