Gingerbread cakes

What a great combination of gingerbread biscuits and cake - gingerbread cakes.  Why not!!
They are delicious on their own but even better with lemon icing drizzled over them. They keep well in the freezer and can be popped into lunchboxes frozen as they will be thawed by lunch time and of course....perfect with a cup of tea.

Enjoy
Amanda

GINGERBREAD CAKES

• 125g butter, chopped
• ½ cup brown sugar, packed
• ½ cup maple/golden syrup
• ½ cup milk
• ½ tsp bicarbonate of soda
• 2 eggs
• 1 ½ cups self-raising flour, sifted
• 1 Tbspn ground ginger
• 1 tsp cinnamon

Icing

• 1 cup icing sugar, sifted
• 1 Tbspn lemon juice
• 1 tsp water

Preheat oven to 160°C. Grease 12 muffin pan or line with cases.

In a large saucepan, add butter, sugar, maple syrup & milk. Stir over medium heat until ingredients are combined & sugar is dissolved.

Remove from heat & stir in bicarb soda.  Set aside to cool for 5 mins.

Add eggs & whisk until combined.

Sift in flour, ginger & cinnamon & whisk until smooth. Spoon into muffin cases & bake in preheated oven for 18 mins. Remove from oven & transfer to wire rack to cool.

Icing

Add icing sugar, lemon juice & water into a bowl & stir until smooth.  Drizzle over cakes & let sit for 10 mins to allow icing to set.