Gingerbread Cupcakes

Ingredients

• 195 g (1 1/2 cup) Plain flour/all-purpose flour
• 1/4 tsp salt
• 4 g (1 tsp) Baking powder
• 1/4 tsp Baking Soda
• 25 g (2 tbsp) Vegetable oil
• 2 Eggs (UK medium-sized) weight without shell = 109 g
• 85 g (1/3 cup) Unsalted butter, softened
• 100 g (1/2 cup) packed Soft Light brown sugar
• 30 g (2 tbsp) Honey
• 75 g (about 1/4 cup) Treacle or Molasses
• 120 g (1/2 cup) Buttermilk at room temperature
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground Nutmeg
• 1/4 tsp ground clove
• Gingerbread cookies for decoration (optional)
• 230 g (1 cup) Unsalted butter softened to room temperature
• 1/2 tsp Vanilla extract
• A pinch of salt
• 260 g (2 cups) Icing sugar/powdered sugar, sifted
• 2-3 tbsp Double cream/heavy cream, room temperature