Ingredients

1 1/3 cups plain flour

3 teaspoons ground ginger

1 teaspoon mustard powder

1 teaspoon bicarbonate of soda

1/2 teaspoon cinnamon

Salt

Ground cloves

1/2 cup firmly packed dark brown sugar

1/4 cup treacle or golden syrup

2 tablespoons vegetable oil

2 egg whites

1/2 cup buttermilk

For the icing:

1 piece (5cm) fresh ginger

1/2 cup icing sugar

2 tablespoons chopped crystallised ginger

Preparation

1. Preheat the oven to 180°C. Line a 12-hole tray of 6cm muffin cups with paper liners; put aside. In a bowl combine the flour, ginger, mustard, bicarbonate of soda, cinnamon and a pinch each of salt and cloves.

2. Beat the brown sugar, treacle and oil with an electric mixer until well combined. Beat in the egg whites, one at a time, until incorporated and light in texture. Alternately fold the flour mixture and the buttermilk into the sugar mixture, beginning and ending with the flour mixture.

3. Spoon into the prepared muffin cups and bake for 20 minutes or until a skewer inserted in the centre of a cupcake comes out clean. Cool in the tray on a wire rack.

4. For the icing; grate the fresh ginger finely. Squeeze the ginger to extract the juice and measure out 2 teaspoons. Combine the icing sugar and ginger juice in a small bowl. Spread the tops of the cooled cupcakes with the ginger glaze. Sprinkle with the crystallised ginger.