A light sponge cake infused with candied ginger and topped with cinnamon buttercream.
Preheat the oven to 180'C.
Sift the baking powder and the flour.
Chop the stem ginger very finely.
Soften the butter to room temperature and place in the bowl of an electric whisk with sugar. Using the paddle attachment beat until creamy whilst scraping the sides. While the machine is running add one egg at a time. Fold the chopped stem ginger and two tablespoons of syrup into the mixture. Gently fold in the flour, divide into six cupcake cases and bake in the oven for about 15 to 18 minutes.
Check whether the cakes are cooked by inserting a skewer into the centre. Remove from the baking tray and allow to cool before doing any piping.
For the cream:
Allow the butter to come to room temperature. Beat the icing sugar, ground cinnamon and butter together until creamy. Place in a piping bag fitted with a nozzle and pipe your designs on top of the cakes.
«To enhance the flavour add a splash of apple brandy to the icing. »