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A personal favourite as I love ginger. Very different textured due to the sour cream and very yummy. Can be decorated with gelatin hearts/stars etc as per pictures.
Preheat oven to 180C.
Place the flour, baking powder and sugar in a bowl.
Place the butter, eggs, sour cream, golden syrup and ginger in another bowl and mix to combine.
Add the butter mix to the dry ingredients and mix until just combined.
Line two 12 cup muffin tins with papers and fill 3/4 full and bake in oven for 18-20 minutes. Cool in tin for 5 minutes the flip onto wire rack.
For the icing process the cream cheese till smooth, add in the icing sugar and mix till fluffy, add the lemon essence.
For the gelatin shapes; in a bowl place jelly sachet, gelatin sachet and 1 cup boiling water. Stir well until crystals have dissolved. Add essence and colouring.
Pour mixture into a sqaure/rectangle dish with a flat bottom. You want the liquid to be about 1cm deep to get a nice shape. Refrigerate until set.
Once cold turn out carefully onto a piece of baking paper and use a cookie cutter to cut shapes (heart/star etc) and top onto the iced cucpakes.
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