Michelle Tsiakkas served up delicious sticky toffee gingerbread cupcakes for the festive season on Morning Live.

The ingredients are: 140g unsalted butter, softened to room temperature, 160g dark brown sugar, 100g ginger nut biscuits, crushed to a crumble, 2 tbsp golden syrup, 90g molasses, 2 tbsp double cream, 10g salted caramel, 4 medium eggs, 1 tsp vanilla, 120g self-raising flour, 1 tsp baking powder, 1½ tsp ground ginger, 1 tsp ground cinnamon, ¼ tsp ground cloves, 50g soft dates, chopped and 100ml hot water (to soften the dates).

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For the frosting: 120g butter, 240g icing sugar, ¾ tsp ground ginger, 1½ tsp ground cinnamon, Pinch of cloves, 120g mascarpone and 3-6 tbsp salted caramel spread.

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To finish (optional): Sticky toffee sauce, for a thin layer on top and Gingerbread (or another topper), to decorate.

See more cupcake recipes in the book titled: The Ultimate Cupcake Recipe Book available from Amazon now.