For the ginger icing:
1 tbsp golden syrup
55g butter
2tbsp icing sugar
1 tsp ground ginger
Chopped stem ginger to decorate

Cream butter and sugar, mix in eggs and flour.
Divide mixture in half. In the first half, mix in lemon rind and juice, in the other mix in ground and stem ginger.
Fill baking trays with paper cupcake cases and put approximately two tsp of mix in each.
Bake at 190C (375F) for about 15 minutes until cakes are risen and golden brown.
Remove from oven and leave to cool.

To make the lemon icing, mix lemon juice and icing sugar, then beat in butter until smooth.
To make the ginger icing, melt syrup and butter, stir in icing sugar and ginger, leave to chill at 4C for about ten minutes.
Decorate cakes and put lemon rind and stem ginger on top.

This recipe works with gluten-free self-raising flour.