These are a little different and a little lighter than usual gingerbread, and are absolutely perfect for kid's lunchboxes. The creamy icing really balances out the spiciness of the ginger, making it perfect for those who prefer sweeter cakes.
150g plain flour
125ml hot milk
100g caster sugar
1 egg plus 1 more egg yolk
75g unsalted butter
1 tbsp. cocoa powder
1.5 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. bicarbonate of soda
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
Pinch of salt
For the icing:
50g cream cheese
25g unsalted butter
80g icing sugar
Juice of one lemon
Preheat the oven to 180C/gas mark 4.
Line and grease a 12-cup muffin tin, or use an ordinary baking tray with 12 muffin cases.
Cream the butter and the sugar together until smooth. Beat in the egg and egg yolk, and then the treacle. Mix until smooth.
Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg, and salt.
Dissolve the bicarb into the hot milk.
Stir the flour mixture into the sugar mixture. Once combined, add in the hot milk and mix until the batter is smooth.
Pour this into the baking tin and cook for around 20 minutes.
Leave these to cool on a wire rack.
For the icing, beat together the cream cheese and butter. Once these are smooth, add in the icing sugar. Be careful as this is likely to get messy! Add in the lemon juice and give a final mix. Spread over the fairy cakes.