Gingerbread Cupcake Recipe. The amounts for the spices are a minimum - I usually double it for a stronger flavour.

60g self-raising flour
60g all-purpose (plain) flour
¼ tsp baking soda (bicarbonate of soda)
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
60g brown sugar
1 egg
(90g) butter, softened
60ml milk
2 tbsp golden syrup
Method
1 Preheat the oven to 330°F (170°C).
2 Line a 12 cupcake pan, with cupcake papers.
3 Sift the flours, baking soda, ginger, cinnamon and nutmeg into a large bowl.
4 Add the remaining ingredients.
5 Using an electric mixer, beat until combined and lightens in color (no longer than 2 minutes).
6 Divide the mixture evenly between the cake cases.
7 Bake for 30 minutes.
8 Remove tin from the oven, transfer to rack and cool.
Notes
Makes 12 Cup Cakes.
Store in an airtight container for up to 3 days

OK time to find my metric chart. And is golden the same as Carroe syrup?

LOL, whats funny is that I spend all my time converting US recipes from 'cups' in to grams or ounces!

Golden syrup - I think you call it corn syrup in the US:
http://en.wikipedia.org/wiki/Golden_syrup

Thanks

bump!

Ooooh, I just love gingerbread. Thanks for sharing this recipe.

Thanks for sharing this sounds really good. I will have to convert it and try it out.