Ingredients

Muffins

• 1 ½ cups White Wings Plain flour
• 1 tsp McKenzie’s Baking Powder
• ¼ cup McKenzie’s Desiccated Coconut
• ¾ cup firmly packed brown sugar
• 3 tsp ground cinnamon
• 2 tsp ground ginger
• 2 tsp nutmeg
• ½ tsp McKenzie’s Bi-Carb Soda
• 1 egg, beaten
• ⅔ cup milk
• 1 tsp vanilla
• ⅓ cup vegetable oil
• 1 cup Angas Park Pitted Prunes, chopped
• ¾ cup walnuts, chopped

Buttercream Icing

• 250g butter, at room temperature
• 4 cups icing sugar
• 3 tbs milk
• 1 tsp vanilla essence
  

To serve‍

Caramel topping (Coles Salted Caramel Dessert Topping as suggested by Coles)

Gingerbread sprinkles

Method

1. Heat the oven to 180°C. Line a 12-hole cupcake pan with liners.
2. Mix together the flour, baking powder, coconut, sugar, cinnamon, ginger, nutmeg and bi-carb soda in a large bowl until evenly combined.
3. Whisk the egg in a small bowl until foamy. Stir in milk, vanilla and oil. Lightly stir the egg mix into the flour mixture until just combined. Fold through the prunes and walnuts.
4. Divide mixture evenly among the paper cases. Bake for 20-25 minutes until a skewer inserted in the centres comes out clean. Set aside to cool.
5. For the buttercream, beat the butter until light and fluffy. Gradually add the icing sugar and milk, beating well in between. Add the vanilla essence.
6. Using a piping bag fitted with a star tip, pipe the buttercream in an anti-clockwise circle.
7. Drizzle caramel sauce over the buttercream and scatter over sprinkles.

Tip

If you cannot find gingerbread sprinkles (pictured), gold stars or gold confetti sprinkles will also look festive.

‍