INGREDIENTS:
150g butter
150g soft brown sugar
3 eggs
150g self raising flour
1tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp milk
METHOD:
Cream together the butter and sugar until light and fluffy
gradually mix the eggs into the creamed butter and sugar alternating with sieved flour (add the spices to the flour as you sieve) until everything is combined
Use an ice cream scoop to put a dollop of mix into prepared cupcake cases (made about 20)
Cook at 180oC for about 15-20 minuets or until a cocktail stick inserted into the middle comes out clean
ICING:
200g butter
50g soft brown sugar
2tbsp milk
200g icing sugar
METHOD:
Melt the sugar and 50g of the butter in a pan over a low heat.
Add the milk, stir and leave to cool
Mix together the rest of the butter and the icing sugar
When the toffee source is at room temperature pour it into the butter cream and mix well
Pipe onto the cake
YUM!!
