Little Ginger Cakes

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 12 teaspoon ground cinnamon
• 1 cup sugar
• 2 eggs
• 12 cup golden syrup or 12 cup honey
• 125 g butter, melted
• 34 cup boiling water
• 2 tablespoons crystallized ginger or 2 tablespoons candied ginger, minced

1. Sift flour, baking powder, ginger, and cinnamon together into a bowl.
2. Stir in sugar.
3. Beat eggs.
4. golden syrup and butter together in a seperate bowl.
5. Blend into dry ingredients.
6. Stir through water and ginger.
7. Spoon mixture in to greased and paper lined cupcake tins or muffin cups.
8. Bake in a moderate oven for 20- 25 minutes or until cakes are golden and a skewer comes out clean and dry.
9. Allow to cool in tins for 5 minutes, turn onto wire rack to cool further.
10. Spead cakes with lemon icing if desired when completely cooled.

flour, baking powder, ground ginger, ground cinnamon, sugar, eggs, golden syrup, butter, boiling water, ginger

Taken from www.food.com/recipe/little-ginger-cakes-64026 (may not work)