For the sponge:

2 eggs

120g light brown sugar

120g stork

120g self-raising flour

1/2 tsp vanilla extract

1/4 tsp mixed spice, ground ginger, cinnamon & nutmeg

 

1. Preheat the oven to 175 fan/190 C.

3. Cream the sugar and stork together, with a hand mixer or stand mixer, until light and creamy.

4. Add 2 eggs and a handful of the flour, mix on low until combined and then turn the mixer up to high. 

5. Continue to add the eggs one at a time, keeping the mixer on high.

6. Add the flour, spices and a pinch of salt and mix on low until just combined. Fill 12 cupcake liners.

7. Bake for 12-16 mins, they should be well risen golden brown and a skewer inserted should come out clean. 

 

Maple Buttercream:

500g icing sugar

250g Moose maple butter (room temperature)

1 tbsp. maple syrup

 

1. Beat the sugar and butter together on low until light and creamy.

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Top Tip:

If you can't get hold of the Moose maple butter, substitute it for normal butter and add extra maple syrup to taste.