Place the flour, sugar, baking powder, bicarbonate of soda, salt, spices and lemon rind in a large mixing bowl.
Break the eggs into a bowl and beat lightly. Add the syrup, honey and cream to the eggs and mix, then add the oil and coffee.
Mix the wet ingredients into the dry ingredients and add the stem ginger. Mix until just blended — do not overmix. The batter should be quite runny.
Pour the mixture into cupcake cases and fill to just over three quarters full.
Bake in the oven at 170°C for 25-30 minutes or until a knife inserted in the centre comes out clean.
Cool on a wire rack.
Whisk the cream until thick and stir in the finely chopped stem ginger. If you like you can also add some of the ginger syrup from the stem ginger jar.
Serve alongside the slightly warm or just cooled cupcakes.
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