Preheat the oven to 180C/gas 4.
Line a 12-hole muffin tin with paper
cases, or grease it. Put 100g butter, the
molasses sugar and golden syrup in
a saucepan; heat gently, stirring, until the
butter has melted and the mixture is
smooth. Remove from the heat and
stir in the milk; set aside to cool.
Sieve together the flour, spices
and bicarbonate of soda in a bowl.
Stir in the stem ginger
Once the molasses mixture is cool, beat
in the egg, then pour onto the dry
ingredients. Fold in and stir with
a spatula until smooth. Spoon into the
cases so they are half full. Bake for
16 minutes. Cool on a rack
To make the icing, beat the remaining 40g soft butter in a large bowl or mixer,until light. Sieve in the icing sugar and
beat to incorporate (it will not become
smooth at this stage, but don’t worry).
Add the lemon juice gradually, beating
in just enough to bring the mixture
together smoothly. It should still be
firm enough to hold its shape. Transfer
the icing to a piping bag fitted with
a star-shaped nozzle and pipe
swirls on top. Cut the crystallised
ginger pieces into smaller bits and
top the cakes with them.
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