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Ingredients

• 170 g unsalted butter
• 85 g soft dark brown sugar
• 1 1/2 tbsp black treacle
• 75 ml semi-skimmed milk
• 4 pieces preserved stem ginger
• 1 egg
• 150 g self-raising flour
• 1/2 tsp ground ginger
• 1 pinch of salt
• 150 g icing sugar
• 1 tsp lemon juice

Directions

Slowly melt 100 g unsalted butter in a saucepan along with 85 g soft dark brown sugar and 1 1/2 tbsp black treacle . Once melted remove from heat and allow to cool for a couple of minutes before stirring in 75 ml semi-skimmed milk .

Drain and finely chop 4 pieces preserved stem ginger reserving the syrup. In a small bowl beat an 1 egg and then beat in the chopped ginger. Now stir the egg/ginger mixture into the melted butter mixture. Sift 150 g self-raising flour , 1/2 tsp ground ginger and a 1 pinch of salt into the butter mixture and combine thoroughly.

Carefully spoon the mixture into 9 cupcake cases and then cook for 30-35 minutes on 180C (gas mark 4) until a skewer inserted into the centre of a cake comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes before removing them to a wire rack to allow them to cool completely.

To make the frosting start by beating 70 g unsalted butter in a large bowl for a few minutes until it is very soft and creamy. Add 150 g icing sugar , 1 tsp lemon juice and 2 tablespoons of the reserved ginger syrup and continue beating until the icing is again smooth and creamy. Then use a palette knife to spread the icing evenly around the top of each cupcake.