Gingerbread Latte Cupcakes

Preheat oven to 180ºC (350ºF) and line a 12-hole cupcake tray with liners.

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.

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.

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.

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.)

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.

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.

Cupcakes will keep in an airtight container, in the fridge, for 3 days.