Preheat oven to 180C Fan Bake

Add butter, brown sugar and golden syrup to a bowl and beat for 2 minutes

Beat in eggs one at a time and beat for one minute until fluffy

Scrap down the sides of the bowl and add flour, baking powder, baking soda, bakers blend and ginger spice

Mix until just starting to combine and then pour in the milk and mix on low to medium speed for 30 seconds

Line a muffin tray with cupcake liners and fill each cupcake case 3/4 full

Bake for 18 minutes

Allow to cool completely before icing

To make the icing add the soft butter and cream to the bowl of a mixer with vanilla and maple syrup, cream for one minute on high

Next add the icing sugar one cup at a time and continue to cream on a medium high speed, once all the icing sugar has been added beat for 3mins until smooth and fluffy. Pop the icing into the fridge if it feels too soft

Pipe icing onto fully cooled cupcakes and serve