Name: Gingerbread Cupcakes & Mango Cream
Prep time: 50 min
Cook time: 55 min
Yield: 12
Cuisine: American
Ingredients: For the ginger syrup; 250ml water; 200g caster sugar; 1 (5-cm) piece fresh ginger, peeled and coarsely chopped; For the cupcakes; 245g plain flour; 1 tsp baking powder; 3/4 tsp bicarbonate of soda; 1/4 tsp salt; 1 tbsp ground ginger; 2 tsp ground cinnamon; 1/4 tsp ground cloves; 55g unsalted butter, melted; 150g dark brown sugar; 2 large eggs; 6 tbsp treacle; 190ml water; For the caramelised mango buttercream; 30g unsalted butter; 450g unsalted butter, at room temperature, cut into small pieces; 1 to 2 tbsp honey; 3 ripe mangoes, peeled, pitted and coarsely chopped; 6 egg yolks; 150g sugar; 110ml golden syrup; 1 tbsp pure vanilla extract; 20g candied ginger, finely diced