You will also need: muffin trays, lined with about 24 large cupcake cases and a piping bag fitted with a star-shaped nozzle/tip.
Preheat the oven to 170°C (340°F) Gas 5.
Put the Guinness and treacle in a tall saucepan (the next step will cause the mixture to bubble up violently and potentially overflow, so choose a very tall pan) and bring to a boil over high heat.
Remove from the heat and stir in the bicarbonate of/baking soda. Let stand until completely cool.
Put the flour, baking powder, ground ginger, cinnamon, allspice, nutmeg, cardamom and cloves in a bowl and stir until well blended.
In a separate bowl, combine the eggs, both sugars and the grated fresh ginger. Gradually add the oil. Add the stout syrup and stir thoroughly.
Add the egg mixture to the dry ingredients and mix until just combined.
Spoon the mixture into the prepared cupcake cases, filling them four-fifths of the way up (the mixture will not rise that much).
Bake in the preheated oven for 25–35 minutes until they feel springy to the touch. Remove the cupcakes from the muffin tray and let cool on a wire rack.
To make the golden cream cheese icing, put the cream cheese and butter in a bowl and beat until combined and glossy. Add the icing/confectioners’ sugar and beat until fluffy. Fold in the vanilla extract and golden syrup.
Fill the prepared piping bag with the icing and pipe onto the cupcakes. Top with mini gingerbread men to decorate.
Recipe courtesy of Bea Vo from her cookbook, Tea with Bea