Ginger Cake Muffins With Cream Cheese Frosting

mortar&pestle's Note:

Given to me by a cupcake enthusiast on Vogue.com.au forums. They are out of this world!!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Yield: 18 muffins

• 1 ¾ cups plain flour , sifted
• 1 ¾ teaspoons baking powder , sifted
• ¾ cup caster sugar
• 125 g butter , melted
• 3 eggs
• ¾ cup sour cream
• 1⁄3; cup golden syrup
• ½ cup glace ginger , finely chopped
• 250 g cream cheese , softened
• 1⁄3; cup icing sugar , sifted
• 4 drops lemon essence
• 4 drops yellow food coloring

Directions:

1. Preheat oven to 180°C Line two 12 cup muffin tin with papers.
2. 'Place the flour, baking powder and sugar in a bowl.
3. Place the butter, eggs, sour cream, golden syrup and ginger in another bowl and mix to combine.
4. Add the butter mixture to the dry ingredients and mix until just combined.
5. Fill muffin tins 3/4 full with mix and bake for 18-20 minutes. Cool in tin for 5 minutes then onto a wire rack.
6. FROSTING.
7. Process cream cheese in a food processer until smooth.
8. Add icing sugar, lemon essence and food colouring, procces until all combine.
9. Spread onto cold muffins with spatula or piping bag.