Ginger Cupcakes

Somehow..... I like to eat warm gingerbread with a very milky cup of tea on a cold day. 

Well, these cupcakes are not in the shape of a gingerbread cake, but they are moist and spicy with all the goodness of gingerbread cake, but in a lovely little cupcake shape. I decorated them with lemon icing.  

They would be really nice with chopped apples, raisins or stem-ginger in the batter.  Yum. :) 

Ingredients  (8 cupcakes)

• 140g low-fat margarine
• 100g dark brown mascovado Sugar
• 70g caster sugar 
• 40g golden syrup
• 1 large egg, beaten
• 1 Tbsp milk
• 200g plain flour 
• 2 tsp baking powder
• 2 teaspoon ground ginger
• 1 teaspoon ground cinnamon

Method

1.     Preheat oven to 180 °C.

2.     Melt the margarine, sugar and golden syrup in a bowl in a microwave.

3.     Sieve the flour, baking powder, ginger and cinnamon into a mixing bowl.

4.     Stir in the milk, beaten egg and cooled liquid mixture.

5.     Mix everything together gently and then pour the mixture into the muffin cases.

6.     Bake in a preheated oven for 20 to 25 minutes.

Here are my "apple ginger cupcakes."
I grated 1 apple and mixed them into the wet mixture before adding the dry mixture.
This time, I decorated them with lemon and ginger icing.  (icing sugar + ground ginger + lemon juice)

They really are very moist.  :)