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Gingerbread Cupcakes

Gingerbread Cupcakes are perfect when teamed up with lemon glace frosting. Finely chopped glace ginger sprinkled on the frosting makes these ideal for a special morning or afternoon tea.

This recipe makes really tasty, moist cupcakes which keep well for several days.

Ingredients:

• 1 1/4 cups all-purpose (plain) flour
• 1/2 cup self-raising flour
• 1 tsp bicarbonate of soda
• 2 tbsp ground ginger
• 3 tsp mixed spice
• 1 cup brown sugar
• 3/4 cup golden syrup
• 3/4 cup milk
• 1/3 cup extra light olive oil
• 2 eggs

Preparation:

• Preheat oven to 350F (180C).

• Line cupcake trays with cupcake papers.

• Sift plain and self-raising flours, bicarb soda, ginger and mixed spice into a large bowl.

• Add brown sugar and stir until combined.

• Add golden syrup, milk, olive oil and eggs in a jug and stir until combined.

• Add golden syrup mixture to flour mixture and stir until just combined.

• Spoon mixture into cupcake trays.

• Bake for 15 minutes or until a skewer inserted into the middle of a gingerbread cupcake comes out clean.

• Leave cupcakes in trays for 5 minutes before turning onto a wire rack to cool.

• When cold top gingerbread cup cakes with lemon glace frosting and chopped glace ginger.

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