| 1. | Preheat oven to 160ºC. Grease a non-stick 12-hole mini muffin pan. |
| 2. | Place butter, caster sugar and treacle into a medium bowl. Beat with an electric mixture for 2 minutes or until creamy. Add egg and continue beating until well combined. |
| 3. | Sift flour, bicarbonate of soda, ginger and mixed spice together. Add to creamed mixture, along with milk. Stir until combined. Stir in currants and walnuts. |
| 4. | Working in batches, fill each muffin hole until about ¾ full of mixture. Bake 12-15 minutes or until cooked. Let stand in pan 5 minutes. If cakes peak - press down gently to flatten slightly (this will make cakes sit evenly). Remove from pan and place upside-down onto a cake rack to cool completely. |
| 5. | Clean, dry and re-grease muffin pan, then repeat Step 4 twice. |
| 6. | Make icing: Place egg white in a medium bowl. Beat lightly with a fork. Gradually stir in sifted icing sugar mixture until mixture forms a thick paste. Stir in enough lemon juice to form a spreadable icing. Use small spoon to top cakes with icing. Decorate with a slice of pistachio nut and a piece of glace cherry. |
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