Preheat the oven to 175 C (160C fan). Line the 12-hole muffin/ cupcake case with 12 paper cases and set aside.
In a medium bowl, using an electric mixer, cream together the butter and the sugar until pale and fluffy, about 2 minutes. Add Lyle's Golden Syrup and mix again. Crack in one large egg, and whisk to combine. Add natural yogurt and mix well to combine.
In a large bowl, sift together the flour, baking powder, cinnamon and ginger. Fold the dry ingredients into the butter and sugar mixture and whisk until just combined. Divide the batter between cupcake cases, filling them up to ⅔.
Bake for 15-20 minutes, until risen and golden, or until toothpick inserted in the middle comes out clean. Remove from the oven and allow them to cool for 5 minutes, before transferring the cupcakes into a wire rack to cool completely.
To make frosting:
Using an electric mixer, beat the butter and icing sugar together. Add vanilla extract and mix again. Divide the frosting between two bowls. Add few drops of orange food colouring to one of the bowls, and few drops of yellow food colouring to another bowl, mixing well to combine.
Transfer the frosting into a piping bag, alternating the colours. Pipe the frosting on top of the cupcakes. Decorate the cupcakes with pretzel sticks. Place the mini marshmallows onto the toothpicks and decorate the cupcakes with them.
If Lyle's Golden Syrup is not available, use maple syrup or honey instead.
Store any leftover cupcakes for up to 2 days in the airtight container at room temperature.
These cupcakes can also be frozen, frosted or unfrosted, for up to three months. If freezing frosted cupcakes (without pretzel sticks and marshmallows), make sure to place them in the freezer friendly container and thaw them at room temperature.
Unfrosted cupcakes can be wrapped individually in a double layer of clingfilm and placed in the freezer-friendly container for up to three months.
Frosting can be frozen for up to three months. Thaw it in the fridge overnight.
The cupcakes and the frosting can be prepared ahead, up to a day in advance. Store cupcakes in the airtight container at room temperature, and store frosting in the fridge.