Ginger simple syrup

In a small sauce pot, combine sugar, water and sliced ginger.

Bring to a simmer, stirring occasionally until sugar is completely dissolved.

Remove from heat, cool completely, then strain. Set aside.

Lemon buttercream

In a large bowl, combine all ingredients.

Beat on low speed until combined, then on medium-high until light and fluffy, about 3 - 4 minutes.

Make ginger cupcakes

Preheat oven to 350°F / 177°C / Gas mark 4.

Line muffin tins with 12 cupcake liners.

In a medium bowl, beat butter and sugar together until light and fluffy, about 3 - 4 minutes.

Add eggs, one at a time, and beat until fully incorporated.

Add half of the flour mixture and beat, then add vanilla, milk and water, then mix until fully incorporated.

Add remaining flour and mix thoroughly to combine, about 2 minutes.

Scoop batter into cupcake liners, 2/3 full.

Bake for approximately 18 minutes, or until a wooden skewer comes out clean.

Remove from cupcake tin and place on cooling rack. Cool slightly.

Using a wooden skewer, poke 5 - 6 holes into cupcakes.

Lightly brush tops of cupcakes with ginger syrup.

When completely cooled, frost with lemon buttercream and garnish with finely sliced candied ginger, if desired.