Mini desert canape ginger cakes with vanilla icing

Makes: 20 5cm cakes
You will need a 20 hole loose bottomed mini cake tin, very well greased

Ingredients for the cakes
90g soft butter
90g sogt brown sugar
90g golden syrup
100 ml milk
1 egg, beaten
160 g self rasing flour
1 tsp ground ginger
0.75 tsp bicarbonate of soda

Vanilla buttercream
45g soft butter
125g icing sugar
2tbsp milk
1 tsp vanilla extract

To decorate: Crystallised ginger

Method

Preheat the oven to 135C fan 150C/300F. Put the butter, sugar and syrup into a saucepan, on a low heat and melt stirring until the ingredients are mixed and the sugar dissolved. Remove from the heat and add the milk until combined and then add the eggs and mix again. Fold in the flour (do this gently so as not to lose the air in the mixture), ginger and bicarb. Divide between the 20 holes – use jug to pour the mixture in as it makes it easier and only fill the holes half full, otherwise the mixture bursts over the top and they look like muffins!

Bake for 15 to 20 minutes until springy. Remove from the oven and cool in the tins for 10 minutes. Then press the loose bottoms up and gently remove the cakes. If any are stuck run a small palette knife around the edges and all the way down before removing. Cool on a rack until stone cold.

Make the buttercream by creaming the butter with an electric hand whisk until smooth, then gradually beat in the icing sugar, until light and fluffy. Add the milk and vanilla gradually until you have a spreadable icing. Pipe onto the cakes to give a whirled effect and decorate with a sliver of crystallised ginger for a sophisticated look.

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