These are little bite-size cupcakes, pretty to look at as well as eat, and the well known pairing of lemon and ginger complement each other perfectly.
recipe adapted from Cakes & Bakes from My Mother's Kitchen.
makes about 10-12 cupcakes, depending on the size of your tin and cupcake cases.
60g unsalted butter
50g light soft brown sugar
2 tbsp golden syrup
2 tbsp molasses/black treacle
1 tsp ground ginger
80ml whole milk
1 egg, beaten
2 pieces stem ginger in syrup (or crystallized ginger as I used), drained and chopped
115g self-raising flour
2 tbsp lemon juice, freshly squeezed
180g confectioner's sugar, sifted
2-3 pieces stem ginger, drained and chopped
Preheat the oven to 170 C/325 F.
Pour the mixture into a large bowl and sift in the flour. Fold in until well combined.
For the frosting, pour the lemon juice into a bowl. Gradually sift in the confectioner's sugar, stirring as you go until the consistency becomes thick, smooth and spreadable. Spoon the frosting over the cakes and arrange a few pieces of the ginger on each one. Leave to set before serving. The cupcakes will keep in an airtight container in the refrigerator for about 2-3 days.