EASY GINGER CUPCAKES

Preparation time: 30 minutes 

cooking time: 10 - 15 minutes 

Makes 17 cupcakes 

INGREDIENTS 

225g self raising flour 

125g salted butter 

125ml whole milk (any milk of choice)

2 eggs 

50g milk chocolate 

80g fudge chunks 

1/2 cup brown sugar 

1/4 cup maple syrup or honey 

1 and 1/2 teaspoon ground ginger 

1 teaspoon baking powder

1 teaspoon vanilla extract 

FOR Icing

200g icing sugar 

6 tablespoons milk 

1 teaspoon lemon extract 

sprinkles of choice 

INSTRUCTION. 

1. In a microwavable bowl, place the butter, fudge and chocolate; melt for 1 minute 30 seconds. Once melted, stir to combine. 

2. In a bowl, combine the eggs and milk. Set aside 

3.  Add sugar, maple syrup, vanilla; mix to combine. Sift in the flour, baking powder and ginger. The add  in the milk mixture. 

4. Using a spatula, gently combine until mixed properly. 

5. Line the cupcake tin with cupcake paper cases, scoop in the mixture using ice cream scoop. Place in a pre-heated oven 180C for 10 - 15 minutes until cracked and well risen.  Leave in the tin to completely cool before drizzling the icing. 

Making the ICING 

Sift icing sugar into a bowel, add the Milk and Lemon extract; mix until completely smooth and forms a spoonable icing. 

Allow to sit for 30 minutes before used.