A sweet recipe… and not a currant in sight!
Ingredients
110g (4oz) butter
1 egg
110g (4oz) brown sugar
110g (4oz) self raising flour
¼ teaspoon bicarbonate of soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
60ml (2 fl oz) milk
2 tablespoons golden syrup
2 tablespoons chopped crystalised ginger + a little extra for decoration
For the frosting:
50g (2oz) butter, softened
50g (2oz) cream cheese
1 teaspoon vanilla extract
1 teaspoon ground ginger
110g (4oz) icing sugar
Method
Put all the cupcake ingredients, (except the crystalised ginger) into a mixer or food processor and whisk until pale and fluffy
Stir in the ginger
Divide the mixture between 12 paper cases on an ovenproof tray or a greased 12 hole cupcake tin
Transfer to a preheated oven 180ºC/350ºF/Gas Mark 4 and bake for about 20 – 25 minutes until firm to the touch
Remove from the oven and allow to cool
To make the frosting, cream all the ingredients together and either pipe or swirl over the cakes. Decorate with pieces of crystalised ginger