Gingerbread Cupcakes | Donna Hay

Ingredients

• 1½ cups (225g) self raising (self-rising) flour, sifted
• ¼ teaspoon ground ginger
• ½ teaspoon mixed spice
• ¾ cup (165g) brown sugar
• 125g unsalted butter, softened
• 2 eggs
• ⅓ cup (80ml) milk
• 2 teaspoons vanilla extract
• 22 x 5cm store-bought gingerbread men biscuits
• 250g unsalted butter, softened
• 1¾ cups (280g) icing (confectioner’s) sugar, sifted
• ¼ cup (90g) honey
• 1 teaspoon vanilla extract