This is what we call a grown-up cake at LOLA’s! It is light and simple – heavenly at teatime. The ginger makes it spicy but not overpowering and the slight sharpness of the fresh lemon buttercream frosting complements the cake perfectly.
muffin pan lined with 12 muffin cases
Makes 12
Preheat the oven to 180˚C/350˚F/ Gas 4.
Put the golden syrup or corn syrup and cream in a saucepan and heat gently until melted and well mixed. Do not allow to come to a boil.
Meanwhile, sift together the flour, ground cinnamon, ginger, cloves, baking powder, bicarbonate of/baking soda and salt in a bowl.
Put the butter and sugar in a mixing bowl and cream with an electric hand mixer until pale and fluffy. Stop occasionally to scrape down the side of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition.
Gradually add the syrup mixture and sifted dry ingredients alternately, beating well between each addition.
Divide the mixture between the muffin cases. Bake in the preheated oven for 20–23 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down, make the lemon buttercream.
Put the butter in a bowl and beat with an electric hand mixer until very soft and smooth. Stir in the vanilla. Sift the icing/confectioners’ sugar into the bowl in 4 batches, beating each batch until incorporated and the frosting is smooth. Add a little milk, if necessary, to loosen. Stir in the lemon zest.
Spread the frosting over the cold cupcakes using a spatula. Decorate with more zest and crystallized ginger.