Weekend bake .... Lemon drizzle Gingerbread cupcakes
For the gingerbread
4oz Margarine or unsalted butter
6oz Black treacle
2oz Golden Syrup
1/4 pint milk
2 large eggs - beatenWhen
8oz Plain flour
2oz Caster sugar
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
Juice from one fresh lemon
Preheat over to gas mark 3
Put cases into a muffin tin (12 but may make more)
Into a pan put the margarine. treacle and golden syrup. Heat gently until it dissolves.
When dissolved remove from the heat and leave to cool for 5 minutes.
Stir in the milk and the beaten eggs.
Stir in the dried ingredients and beat well.
Divide between the cake cases and cook for about 25 -30 minutes or until firm to touch.
In another bowl place some icing sugar and the juice of one lemon. Stir. Add a little water if you want your icing a little more runny. Pour a little on the top of each cake and then decorate. I used wafer flowers but you can use crystallised ginger.
Enjoy x x