Skip to main content
Ingredients
- 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
Method
- 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.
- 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.
- Beat the butter and sugar together until soft and creamy.
- Add the treacle, spices and – if using – the lemon rind and mix well.
- Sieve the flours together and add them to the batter alternating with the eggs.
- Beat the mixture until air bubbles start to appear, then stir in the coconut and baking powder.
- Fill the cupcake tins between half and three quarters full.
- Bake in the oven for between 15-20 minutes or until a skewer inserted into the cakes comes out clean. Mine took 20 minutes.
- Place the tins to cool on a wire rack and remove the cakes when the tin is cool enough to handle comfortably.
- Bask in the glory of the wonderful thing you have made.
- Serve.
