Gloverly Cupcakes

Last weekend Becky came up to stay for a long Christmassy/girly weekend! Of course, the weekend involved plenty of baking. I saw the recipe for this in delicious. magazine last year and really wanted to try it but never got round to it so when I saw it again this year I thought it would make a good pudding for Friday night as well as being suitable to have with tea/coffee. .The one in delicious was decorated with pomegranate seeds – I’m not a massive fan so we tried to think of an alternative that would still look Christmassy. In the end we decided to use mini gingerbread men sprinkles, gold and white sugar balls, gold glitter and gold dust. The end result looked and tasted great! We followed the recipe exactly (you can find it here) apart from the icing – instead of mixing icing sugar and water we used some of the ginger syrup (and a splash of water to thin it down). The cake is delicious – really gingery, dense and super sticky. It definitely improves with keeping. The recipe said it’s best after 2 days but if you can’t wait that long it’s still very tasty if you eat it as soon as it’s cool enough  to ice!