For the cupcakes
2 cups cake flour
1T baking powder
4t ground ginger
1t ground cinnamon
½t ground nutmeg
1 cup demerara sugar
2 large eggs
½ cup honey
½ cup butter, melted
¾ cup buttermilk
2T preserved ginger, finely
For the icing
225g icing sugar, sifted
½t vanilla extract
honeycomb, smashed into shards for garnish
Preheat the oven to 175°C.
Sift the flour with the baking powder and spices in a large bowl.
In another bowl combine the remaining ingredients and beat until well combined. Add to the dry ingredients and mix together.
Spoon the mixture into a muffin tin lined with paper cases and bake for 20 minutes, or until springy to the touch and a cake tester comes
Remove from the oven and place on a wire rack to cool.
To make the icing, soften the butter and beat in the sifted icing sugar until smooth and pale. Add the vanilla extract and combine.
Ice each cupcake with a little of the butter icing, and decorate with pieces of smashed honeycomb.
This recipe originally appeared in our 2014 Food Issue