• Preheat the oven to 175 C / 350 F.
• Line a cupcake/muffin tray with 8-10 festive liners and lightly spray.
• Place the egg whites in the clean bowl of a kitchen stand mixer and whisk on medium/high until soft peaks form.
• Add the maple syrup and then golden syrup, 1 tablespoon at a time, until all incorporated and the egg white has increased in volume.
• Whilst still whisking on med/high add the vanilla extract and egg yolks.
• In a separate bowl, sift the dry ingredients (excluding the bicarb soda) together.
• With the whisk on low add the dry ingredients to the wet and whisk only until combined.
• In a small saucepan, warm the milk until almost boiling. Immediately add the bicarb soda. Stir.
• Pour the hot milk into the mixing bowl (the whisk should be on low to prevent hot milk from splashing over you).
• Evenly pour the mixture amongst the cupcake liners.
• Bake for 17-20 minutes or until cooked through (17 for minis, up to 20 for regular)
• Leave it to cool in the tray for 15 minutes before removing.

Make gingerbread whipped cream.

• Spoon the thickened cream out of the can, discarding the watery remains.
• Place all ingredients in the bowl of a kitchen stand mixer with a whisk attachment fitted. Whisk until the cream thickens (about 5 minutes).
• Place the cream in fridge to thicken further, for about 2 hours. Pipe or spoon over the top of the cupcakes.