Preheat the oven to 180°C, 160 °C fan oven, Gas mark 4.
Place all cake ingredients except ginger biscuits into a mixing bowl and mix for 3-4 minutes with a wooden spoon or mixer until smooth.
Stir in gingernuts.
Divide the batter (2 tablespoons) evenly between the cupcake cases in the tin. Bake the cupcakes in the preheated oven for 20-25 minutes until golden brown. Allow to cool.
The topping: Beat the icing sugar with the Stork using a mixer or wooden spoon until smooth
Crumble 25g gingernuts and fold into the mixture.
Top each cupcake with a spoonful of icing and decorate with more crumbled biscuit or your chosen decoration.
- Temperature: 180 oC
- Baking time:
- Serves: 12