Ginger Cupcakes

Preheat the oven to 170C/fan 150C/gas 3.

Line a 12 hole muffin tin with paper cases or grease the holes with butter.

Melt the butter muscovado sugar and goldensyrup in a sauce pan over a low heat and set aside to cool slightly.

Sift the flour into a bowl, then add the ground ginger, clementine zest, salt and bicarbonate of soda. add the melted butter/sugar/syrup mixture, eggs, buttermilk, stem ginger and root ginger.

mix thoroughly and pour into the cases or holes. The mix will reach quite high up the sides.

Bake for about 25 minutes untill golden and springy. Don't worry if they don't raise very high the sponge is intended to be dense and sticky.

Cool in the tin. This makes the cupcakes more squidgy and moist. If you prefer a really strong flavour wrap the whole thing tightly in cling film and keep for 1-2 days before adding the icing. The sponge will darken over time and the ginger with become a stronger flavour. But you can eat them straight from the oven if you can not wait.

To make the icing, beat the crem fresh and icing sugar together in a bowlfollowed by the clementine zest and juice. If the mix is too runny just add some more icing sugar and beat again.

Smooth a generous amount onto each cooled cupcake and decorate with the slithers of stem ginger and clementine zest.