From the hidden gingernut base to the soft sponge with stem ginger pieces, to the ginger and cinnamon frosting, these ginger cupcakes aren't afraid to bring the fiery ginger flavour.
Place the butter and soft light brown sugar in a mixing bowl. Beat until pale and creamy.
Add the eggs, milk and vanilla. Beat again to combine.
Add the self-raising flour, baking powder, cinnamon and ginger and fold everything together.
Add the finely chopped stem ginger and gently fold through.
Line a muffin tray with paper cases and place a gingernut biscuit in each one.
Spoon the batter evenly into the cases.
Bake for approximately 20 minutes until risen and firm.
Transfer to a wire rack to cool completely.
Make the frosting
Put the icing sugar, butter, cinnamon, ginger, vanilla and milk in a large bowl. Whisk until you have a light, fluffy frosting.
Transfer the frosting to a piping bag.
Pipe tall swirls on top of each of the cupcakes.
To finish, crumble the gingernut biscuit over the cakes.
Video
Notes
It's best to keep these cupcakes covered in a cool, shaded place or in the fridge as they have a liberal topping of ginger buttercream frosting. Keep your cupcakes in sealed container in a single layer so as not to squash the frosting.