Preheat the oven to 175C/350F.

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 cool in the tray for 15 minutes before removing.

Top with Gingerbread Whipped Cream.