Ingredients:
2 cups self raising flour
1 tbsp ground ginger
1 tsp ground cinnamon
200g salted butter
3/4 cup dark brown sugar
1/2 cup treacle
2/3 cup milk
2 eggs
1 tbsp ginger in syrup, finely chopped
Icing:
4 cups icing sugar
100g softened butter
zest and juice of one lime
tbsp milk
crystallised ginger to decorate (optional)
Ginger cup cakes
makes 12
Preheat oven to 150 degrees C fan forced. Line cup cake tray with 12 cases.
Sieve the flour, ginger, cinnamon into a large bowl and mix well.
Put butter, treacle and sugar into a saucepan and heat until the sugar is melted. Do not boil. Leave to cool for 5 minutes.
Add the beaten egg, ginger pieces and milk to the treacle mixture and stir well.
Pour this mixture into the dry ingredients and mix, taking care not to overmix.
Fill the cup cake cases 3/4 full and bake for 20 minutes. Test with a skewer to make sure it comes out clean.
Leave to cool.
To make the icing: cream the butter and sugar together till creamy. Mix in the lime juice and zest, then enough milk to make a spreadable consistency.
Spread onto the cup cakes and add a slice of crystallised ginger to decorate.