As much as I love ginger I always find ginger cake to be quite stodgy sticky and sickly until this recipe walked into my life.
175g dark soft brown sugar
3 tbsp black treacle/molasses
2 free-range eggs, beaten
300g self-raising flour
4 tsp ground ginger
For the icing
50g brown sugar
1 tbsp milk
400g icing sugar
1/2 tsp ground ginger
Pre-heat the over to 180C/350F/gas mark 4
Melt the marg, sugar and treacle in a saucepan over a low heat. Cool briefly then stir in the milk and beat in the eggs. Sift the flour and ginger into the mixture and combine thoroughly.
Spoon the mixture into cupcake cases filling 2/3-3/4 full.
Bake for 30-35 minutes
Makes 12-16 cupcakes depending on size
To make the icing
Put 50g of the butter/margarine and brown sugar in a saucepan and cook on a low heat until melted, add the tablespoon of milk and stir until a toffee sauce forms then set aside to cool.
Put the remaining butter/marg in a bowl and beat until fluffy and pale. Beat in the icing sugar slowly, to save a giant mess in the kitchen then add the ginger. Once the toffee sauce has cooled (you may want to pop it in the fridge to make it a little colder) mix it in to the icing.
Ice your cakes and top with mini gingerbread men recipe here.
I will say that if you so happen to dip your finger in the bowl and take a sneaky lick and the batter tastes bitter don't worry; I may have over done it on the black treacle when I was making these and just dumped in heaped tablespoons (i probably put the equivalent of 5 tbsps in, oops!) and the batter tasted ridiculously bitter, but once they were out the oven they were perfect. Also after a day or two in a tin the gingerbread men do soften and could potentially do a Houdini and get chopped in half; but they still taste just as good.