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Pudsey Bear Stem Ginger Cake and Muffins

Recipe Submitted By: bakingmad

Stem Ginger Muffins made with Dark Brown Sugar covered with a Stem Ginger Frosting.

3	Free Range Eggs (Happy Eggs)
150 grams	Fairtrade Dark Brown Soft Sugar (Billington's)
150 grams	Butter
150 grams	Self Raising Flour (Allinson Nature Friendly)
1 tsp	Baking Powder
2	Ginger (stem pieces)
2 tbsp	Ginger (syrup from a jar)
1 tbsp	Ginger (ground)

170 grams	Cream cheese (full fat)
115 grams	Butter
60 grams	Icing Sugar (Silver Spoon) (sifted)
1 tsp	Ginger (syrup from a jar)
2	Ginger (stem pieces, finely chopped)
	Silver Spoon Cakecraft Coloured Choco Beans
	Easy Melt Milk Chocolate (Silver Spoon Create) (Dark Chocolate)

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Beat sugar and butter together until light and fluffy.
Gradually add the beaten eggs one at a time, along with a little of the flour until all the eggs are fuly incorporated.
Fold in the remaining flour along with the baking powder.
Add the ground ginger, stem ginger, and ginger syrup.
Fill a 12 cm cake tin until 3/4 full.
Divide the remaining mixture into 8 paper muffin cases supported in a muffin tray.
Bake the muffins on the bottom of the oven for 20 minutes or until golden brown. Bake the cake in the middle of the oven for 30 minutes. Test that a skewer inserted into cakes come out clean.
While the cakes are cooling, make the frosting. Beat the softened butter and mix the cream cheese (straight from the fridge).
Add the icing sugar and beat until well combined, then fold in the ginger.
Cover the cake and muffin with frosting. Warm the Easy Melt Chocolate per the instructions, and snip a small corner off. Decorate the tops with Coloured Chco Beans and use chocolate to create a face.