Apple Ginger Cakes With Lemon Icing - cooking recipe

Ingredients

1 cup (2 sticks) butter, softened
1 1/3 cups firmly packed dark brown sugar
3 None eggs
1/4 cup golden syrup or maple syrup
2 1/3 cups flour
1 3/4 tsp baking soda
2 tbsp ground ginger
1 tbsp ground cinnamon
1 cup coarsely grated apple
None None FOR THE LEMON ICING
1 cup powdered sugar
1 tsp butter, softened
2 tbsp lemon juice

Preparation

Preheat the oven to 350\u00b0F. Grease two 6-cup mini fluted tube pans or Texas muffin pans.
Beat butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the syrup. Stir in the sifted dry ingredients, then the apple and 2/3 cup hot water. Spoon into prepared pans.
Bake for about 25 mins until toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
For the lemon icing, sift the powdered sugar into a medium heatproof bowl. Stir in the butter and lemon juice to form a paste. Place the bowl over a small saucepan of simmering water and stir until the icing is a pouring consistency.
Spoon the lemon icing into a piping bag (or into a small plastic bag with the corner snipped off). Drizzle the lemon icing over the cakes.