These delicious sticky gingerbread cupcakes are made with ground ginger, chopped stem ginger and brushed with ginger syrup so they’re packed full of flavour and perfectly moist. The ideal treat for any gingerbread lovers.
These cupcakes are best made the day before you're planning to eat them. They'll remain fresh for a few days in an airtight container.
If you'd like to keep the cake for longer then the cake can be frozen for a few months in an airtight container.
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