Gingerman Cupcakes

Ingredients:
225g self-raising flour ~ shifted
1/4 tsp ground ginger
1/2 tsp mixed spice
165g brown sugar
125g butter ~ softened
2 eggs
80ml milk
2 tsp vanilla extract
Gingerman cookies

Directions:

1. Cream together the butter and sugar until the mixture turns pale and fluffy.
2. Add eggs one at a time and continue to mix
3. Sift together flour, ground ginger, and mixed spice
4. Add flour and milk, along with vanilla extract, in the sequence flour-milk-flour, and continue to mix until all the flour has been incorporated. Spoon the batter into cupcake liners. Bake at 160°C for 18 to 20 minutes, or until a skewer inserted into a cupcake comes out cleanly
5. Allow the cupcakes to cool in the tray for 10 minutes before transferring them to a wire rack to cool completely.

Honey Butter Icing

250g butter ~ softened

280g icing sugar

90g honey

1 tsp vanilla extract

Directions:

1. Place the butter in a mixer bowl. Beat for 6-8 minutes until light and creamy.
2. Scrape down the sides of the bowl, add the icing sugar, honey, and vanilla, and beat for 10-15 minutes or until pale and fluffy.
3. Frost the cupcakes with the icing, coat them with gingerbread cookie crumbs, and decorate with a gingerbread cookie, if desired.