Gingerbread Caramel Cupcakes - Crisco®

Ingredients

• Gingerbread Caramel Cupcakes
• Cupcake
• 1 C. (250 mL) Crisco® All-Vegetable Shortening
• 1 1/2 C. (375 mL) packed brown sugar
• 1 tsp. (5 mL) pure vanilla extract
• 3 1/3 C. (825 mL) all purpose flour
• 2 Tbsp. (30 mL) ground ginger
• 1 Tbsp. (15 mL) baking powder
• 1 tsp. (5 mL) ground saigon cinnamon
• 1/4 tsp. (1 mL) cloves
• 1/4 tsp. (1 mL) nutmeg
• 1 can (354 mL) regular, 2% or fat-free evaporated milk
• Icing
• 1/4 C. (50 mL) butter, softened
• 1 can (300 mL) dulce de leche Caramel flavoured sauce
• 4 C. (1 L) icing sugar
• 1 to 2 Tbsp. (15 to 30 mL) milk, if necessary