makes 15
140g butter
200g brown sugar
120g golden syrup
2 eggs
300g flour
2 tsp ground ginger
2 tsp baking powder
pinch of salt
240ml milk
Cinnamon Cream Cheese Frosting
226 g cream cheese softened
113 g butter softened
2 Tbsp brown sugar, firmly packed
1 ¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
440 g icing sugar
Pinch of salt
Method
Line two 12-hole muffin tray with 15 paper cases.
Sift together the flour, ginger, baking powder and salt.
Cream the butter and sugar in a bowl until light and creamy. Beat in the syrup, then add the eggs one by one until well combined.
Slowly beat in the flour mixture and the milk alternatively until well combined.
Spoon the mixture into the muffin cases and bake 190C/375F/Gas 5 for 20 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.
For the frosting, soften the butter, add to the cream cheese and other ingredients, beat until creamy.
Decorate the cupcakes with the frosting.