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1
Preheat oven to 180u00b0C (350u00b0F) and line a 12-hole cupcake tray with liners.
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2
Place butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2-3 minutes on medium-high speed. Add eggs and vanilla extract, scraping down sides as necessary, and mix until well incorporated and smooth, 1 minute on medium-high speed.
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3
Place flour, baking powder, salt and spices into a medium-sized bowl and stir briefly. Tip flour mix into your egg/sugar mixture and mix on low until the batter starts to combine. Then add in the shot of coffee and golden syrup and mix on low-medium high speed until well incorporated and smooth.
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4
Divide the mixture between the cupcake liners, fill them 3/4 full. (I used a 2-tablespoon cookie scoop to ensure they are even.) Place in the oven for 18-22 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
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5
Transfer cupcakes to a wire rack as soon as possible and leave to cool completely. (I find the cupcake liners peel away from the cake if left in the cupcake tray.)
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6
Once cool, make the frosting. Place cream, sifted icing sugar, ginger, vanilla extract and salt into a large bowl and beat on medium-high speed until cream is thick and holds a peak when you lift the beater out of it. You want to be able to pipe the frosting and hold its shape.
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7
Half-fill a piping bag filled with an open star nozzle (I used a Wilton 1M) and pipe a swirl onto each cupcake. To decorate, spray 1-2 pumps of edible glitter spray onto each cupcake and place a gingerbread man topper onto each cupcake.
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8
Cupcakes will keep in an airtight container, in the fridge, for 3 days.
