(From her new book, Divine Cupcakes)
300g plain flour
¼ teaspoon baking soda
½ teaspoon salt
2 tablespoons ground ginger
½ teaspoon mixed spice
150g unsalted butter, softened
400g caster sugar
1½ teaspoons vanilla essence
100g finely chopped crystallised ginger
160ml sour cream
Preheat the oven to 170°C. Line two 12-hole muffin trays with cupcake papers.
Sift together flour, baking soda, salt, ground ginger and mixed spice.
In a separate bowl, cream the butter for 1-2 minutes. Add the caster sugar one-third at a time, beating for 2 minutes after each addition. Beat until the mixture is light and fluffy and the sugar has almost dissolved.
Add eggs one at a time, beating well after each addition until the mixture is light and fluffy. Add the vanilla essence, half the sifted dry ingredients and the chopped ginger and half of the sour cream and stir until just combined. Repeat with the remaining ingredients.
Divide the mixture evenly between the cupcake papers and bake for 20 minutes or until the cakes spring back when gently pressed.
Cool cupcakes in the muffin trays for 5 minutes before removing the cupcakes to a wire rack to cool completely.