These cupcakes are gently spiced with cinnamon, ginger and nutmeg and dusted with a light sprinkle of cardamom scented icing sugar before serving. Serve with a big mug of tea for a lovely mid-afternoon snack.
- 175g self-raising flour
- 150g caster sugar
- 100g butter
- 2 eggs
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger and nutmeg
- 4 tbsp. icing sugar mixed with 1/4 tsp. ground cardamom
Preheat the oven to 180C. Grease 18 cupcake cases and place onto a tray.
Beat together the butter and caster sugar until pale and fluffy. Beat in the eggs one at a time. Sift in the flour, cinnamon, ginger and nutmeg and stir to combine. Divide between the prepared cupcake cases.
Bake for 15-20 minutes until golden and cooked through. Cool on a wire rack. Before serving, dust with the icing sugar mixture.