Decorated and Iced Cupcakes
- ¾ cup butter
- ¾ cup sugar
- 3 eggs (beaten)
- 4 Tbsps Golden syrup
- 1 ½ cups self-rising flour
- 2 tsps ground ginger
- 1 ½ Tbsps Almond flour
- 1 Tbsp milk
- For the frosting
- 2 ¾ cups powdered sugar
- 3 Tbsps lemon juice
- 1 tsp water
- For the decoration
- caster sugar (superfine)
- 1 cup brown Sugar paste
- 3 Licorice (cut into 12 small pieces)
- 24 small Licorice candy
For the cupcakes: heat the oven to 180C,350F, gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until soft and creamy. Gradually beat in the eggs. Stir in the golden syrup.
Sift in the flour and ground ginger and gently stir until combined.
Stir in the ground almonds and milk until smooth.
Spoon the mixture into the paper cases and bake for 20 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool.
For the frosting: sift the confectioners' sugar into a bowl and gradually stir in the lemon juice and water until the mixture is smooth and thick.
Spread the frosting on top of each cake.
For the decoration: Roll out the sugarpaste on a surface dusted with superfine sugar. Cut out 12 figures using a small gingerbread figure cutter. Dampen the figures slightly with water and place on top of the cakes.
Use licorice strips for the 'mouths' and licorice candies for the 'eyes'.