Easy Recipe Cupcake

  • 3oz/85g unsalted butter, at room temperature
  • 2oz/57g brown sugar
  • 2oz/57g treacle (I used golden syrup)
  • ½ teaspoon ground ginger
  • ½ teaspoon mixed spice
  • 4oz/113g plain flour
  • A little grated lemon rind (I omitted this)
  • 1oz/28g rice flour
  • 2 eggs
  • 2 tablespoons desiccated coconut
  • 1 teaspoon baking powder
  1. Preheat the oven to a moderate temperature. This is given as approximately 300˚F which converts to 150˚c/fan oven 130˚c/gas mark 2. This seemed rather too low so I used the more common definition of moderate oven of 180˚c/fan oven 160˚c/350˚F /gas mark 4.
  2. Grease a cupcake baking tray with butter. You could use paper cases if you wish but I have tried to stick to the spirit of the recipe as far as possible. NB. This recipe makes 8 generously sized cupcakes. I trebled the mix without any problem.
  3. Beat the butter and sugar together until soft and creamy.
  4. Add the treacle, spices and – if using – the lemon rind and mix well.
  5. Sieve the flours together and add them to the batter alternating with the eggs.
  6. Beat the mixture until air bubbles start to appear, then stir in the coconut and baking powder.
  7. Fill the cupcake tins between half and three quarters full.
  8. Bake in the oven for between 15-20 minutes or until a skewer inserted into the cakes comes out clean. Mine took 20 minutes.
  9. Place the tins to cool on a wire rack and remove the cakes when the tin is cool enough to handle comfortably.
  10. Bask in the glory of the wonderful thing you have made.
  11. Serve.