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one of these
Stork Original 250G
Stork Original 500G
Stork Original 1KG
Stork Baking Block 250g
115g self raising flour
115g Stork Tub
115g caster sugar
2 medium eggs
1 teaspoon mixed spice
50g gingernut biscuits, crumbled
125g icing sugar
40g Stork tub
50g gingernut biscuits
A 12-cup muffin tray lined with a paper cases
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.
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