Put the oven on at 180 C (without fan)
200 g of stem ginger (in syrup) chopped into small cubes
Weigh out and sieve the dry ingredients:
150 g plain flour
20 g coco powder
3/4 bicarbonate of soda
Mix:
140 g of soft dark brown sugar
60 g sunflower spread
1 tsp vanilla extract
Measure out 60 ml yogurt and 120 ml milk (soya or cow works) and add to the sugar and spread mix;
add 1 egg or 1 vegan egg replacer to the mixture.
Add the dry ingredients to the wet ingredients and mix gently with a metal spoon, don't over mix or you'll end up with heavy cakes.
Add the chopped ginger and spoon the mixture into cupcake cases
Bake for 25 min
