1. Place cake mix into mixing bowl fitted with beater. On 1st speed, slowly add water and oil and mix for 1 minute. Scrape down and continue mixing for a further 2 minutes on 2nd speed, followed by 1 minute on 1st speed.
    2. Deposit 50g of batter into paper cases and bake at 180°C (360°F) for approximately 25 minutes.
    3. Once cool, pipe a bulb of Cream Cheese Rainbow Frosting onto cupcake and shape with a palette knife and finish with a dusting of cinnamon powder and a chocolate cigarillo.


  • 1kg Macphie Ginger Cake Sensation
  • 390g Water
  • 280g Vegetable Oil
  • Macphie Cream Cheese Rainbow Frosting
  • Cinnamon Powder