METHOD

• 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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