Cream the butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, along with the honey and maple syrup.
Mix the flour with the gingerbread spice mix and add to the mixture.
Gently fold in the flour with a metal spoon.
Line a 6 cup muffin tin with paper cases and divide the mixture between them.
Bake at 180C/160FAN/350F/Gas4 for about 30-35 minutes until well risen.
Beat the butter until soft then add in the icing sugar, vanilla extract and brandy, if using. You may need to add up to a tablespoon of milk instead.
Beat the butter until soft then add in the icing sugar, vanilla extract and brandy, if using. You may need to add up to a tablespoon of milk instead.
Pipe swirls with a star shaped nozzle and decorate with grated nutmeg.
Notes
Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.