Step 1

Preheat the oven to 180ºc/160ºfan and get 12 muffin size cupcake cases, or baking cups ready.

Step 2

In a pan, gently heat the unsalted butter, dark brown soft sugar, golden syrup and black treacle together in a pan until smooth, allow to cool for 10 minutes.

Step 3

In a large bowl, sift the self raising flour, ground ginger and ground cinnamon together and pour in the butter/sugar/treacle mix – stir to combine.

Step 4

Add in the eggs and stir to combine.

Step 5

Finally, add the slightly warmed milk and mix again.

Step 6

Split the mixture between the cupcake cases.

Step 7

Bake in the oven for 20-24 minutes, or until baked through. Leave to cool fully.

Step 8

Beat the room temperature unsalted butter on it's own for a few minutes to loosen it and make it lovely and soft.

Step 9

Add in the icing sugar, ground ginger and vanilla extract, and beat again. Continue beating until the buttercream is lovely and fluffy and perfect - about five minutes. If the buttercream is really stiff, add 1-2tbsp boiling water but only do this if essential.

Step 10

Pipe the gingerbread buttercream onto the cupcakes with the piping tip of choice, and decorate with some gingerbread person toppers, and some gingerbread sprinkles.