You will need:

Ingredients:

For the White Chocolate Buttercream:

• 145g flour
• 2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp bicarbonate of soda
• 1/4 tsp salt
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 100g granulated sugar
• 1 egg
• 110g black treacle
• 4 tbsp unsalted butter, melted
• 1 tbsp vegetable oil
• 125ml buttermilk

• 150g butter
• 150g icing sugar
• 100g double cream
• 200g white chocolate chips

1

Preheat oven to 160°C. Whisk together the flour, ginger, cinnamon, bicarbonate of soda, salt, cloves, and nutmeg and set aside. In a large bowl, whisk sugar, egg, black treacle, butter, oil, and buttermilk. Add the flour mixture to the wet mixture and whisk until just combined.

2

Divide the batter into cupcake cases and bake until just set and a toothpick inserted in the centre comes out clean, approximately 14 minutes. Allow to cool.

3

For the white chocolate buttercream, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the white chocolate, stir until the chocolate has melted and the mixture is smooth. Leave to cool.

4

Cream the butter and icing sugar together in a bowl until light and fluffy. Stir in the melted chocolate mixture.

5

Pipe the white chocolate buttercream onto the cupcakes.