Preheat the oven to 170'C.
Sift together the flour, bicarbonate of soda, salt, ground ginger and gingerbread spices.
In a separate bowl, cream the butter for one to two minutes to soften. Add the caster sugar 1/3 at a time, beating two minutes after each addition. Beat until light and fluffy.
Next, add the eggs one at a time and incorporate them into the mixture. Add the vanilla essence, half of the dry ingredients, the chopped ginger and half of the creme fraiche.
Stir until just combined and then add all of the remaining ingredients.
Divide the mixture evenly between the cupcake cases. Transfer to the oven and bake for 20 minutes. Allow to cool before decorating.
Melt the butter in a small saucepan. Add the brown sugar and stir over low heat untill the sugar dissolves. Bring to the boil, reduce the heat and cook for 2-3 minutes.
Next, stir in the ground ginger and the double cream before removing from the heat and allowing to cool. Slowly stir in the icing sugar and then allow to cool completely.
Once cool, beat until light and creamy, adding a little more cream if the mixture is too thick.
«These cupcakes can also be topped with a simple vanilla buttercream and some stem ginger slices.»