Ginger and Lemon Cupcakes

Makes 12

1 cup all-purpose flour
1/2 cup plus 2 Tbs superfine sugar
1/2 cup 1 stick soft butter
2 tsp baking powder
1 tsp ground ginger
grated zest of 1 unwaxed lemon

To remove the wax scrub the lemon in warm water with a stiff brush.
2 extra-large eggs
2 oz candied ginger, chopped, plus extra to decorate

It is best to chop the ginger by hand, otherwise if processed to long it can become a sticky mess.
1 3/4 cups confectioners' sugar
juice of 1 lemon

Preheat the oven to 375°F.

Line a 12-cup muffin pan with paper muffin liners.

Sift the flour and sugar into a large bowl, food processor, or mixer.

Add the butter, baking powder, ground ginger, lemon zest, and eggs and beat well until pale and creamy.

Gently fold in the chopped candied ginger.

Divide the batter equally between the liners.

Bake for 20 minutes, or until golden and firm to the touch.

Transfer to a wire rack to cool completely.

For the topping, put the confectioners' sugar into a bowl.

Then slowly add the lemon juice and mix well.

If you need a little more liquid add a few drops of boiling water.

Spread the icing over the cupcakes and top with a little chunk of extra candied ginger.

Dixon, Barbara. Keep Calm and Bake Cupcakes. Page 172. San Diego: Thunder Bay Press, 2014.