Ginger cupcakes with treacle icing
Ingredients
- 120 g plain flour
- 70 g dark demarara sugar
- 70 g golden caster sugar
- 1 tsp ginger
- 1 tsp black treacle
- 40 g butter
- 120 ml milk
- 1 egg
- For the icing
- 250 g icing sugar
- 80 g butter
- 2 tsp treacle
- splash of milk
Instructions
- Preheat the oven to 170C Gas Mark 3
- Cream together the butter and sugar until fluffy
- Mix in the rest of the ingredients until well combined and smooth
- Share the mixture between 12 cupcake cases
- Bake for 20 minutes until firm
- Leave to cool
- To make the icing mix the butter and sugar together until fluffy, adding a little milk if needed
- Add the treacle and stir until combined
- Top each of the cakes with the icing.