15 g (1/2 oz) piece of stem ginger in syrup, drained and cut into thin matchsticks
1 tablespoon stem ginger syrup (taken from the jar)
1/2 teaspoon water
Line a 12-hole nonstick muffin tin with paper cupcake cases. Place the butter, sugar, honey and eggs in a large bowl, then sift in the flour, baking powder, ground ginger and cloves. Beat together with a hand-held electric whisk until the mixture is pale and creamy.
Spoon the mixture into the prepared muffin tin and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until risen and firm to the touch.
Meanwhile, make the icing. Mix together all the ingredients in a small bowl until runny and smooth.
Remove the cupcakes from the oven, then transfer to a wire rack and drizzle over the ginger icing. Serve warm or cold.