Mix together the eggs, water, oil and pumpkin puree
Fold in the cake mix and baking powder with the chopped stem ginger
Mix well till smooth
Put into paper cases in a fairy cake tin
Pop into a pre-heated oven at 160 (fan) or 175 and cook for 15 minutes, till a clean knife blade comes away clean
Take the cakes out and put them on a cooling rack
Once the cakes are completely cool, mix together half a tub of cream cheese frosting with the ginger syrup and put into a piping bag
Ice the cakes and store in an airtight tin till ready to eat.
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