Ingredients:
- 150g unsalted butter, softened
- 125g dark muscovado sugar
- 200g golden syrup
- 200g black treacle
- 2 tsp fresh ginger, finely grated
- 1 tsp ground cinnamon
- 250ml milk
- 2 large eggs, beaten to mix
- 1 tsp bicarbonate of soda, dissolved into 2 tbs warm water
- 300g plain flour, sifted
Icing
- 2 cups icing sugar
- 3-4 tbs lemon juice (zest the rind and set aside)
- 1 tbs softened unsalted butter
- ½ cup shredded coconut
Large cupcake patties and 12 hole muffin tin (and an additional 6)
Method:
- Preheat oven to 170 degrees.
- In a saucepan, melt the butter along with the sugar, golden syrup, treacle, ginger and cinnamon. Off the heat, add the milk, eggs and bicarb soda in its water.
- Sift the flour into a bowl and pour the liquid ingredients, beating until well mixed with a large whisk. Pour into the cupcake pans (positioned in muffin tin holes) and fill each to half. Bake for 30 minutes until risen and firm. Be careful not to overcook them, as they will continue to cook as they cool.
- Beat the butter and icing sugar, adding the lemon juice bit by bit. You want the mixture to be nice and thick. Add more icing sugar if it becomes runny.
- Ice the cooled cakes and alternate topping with shredded coconut and then some with lemon rind.
Makes 18 large cupcakes. Serve with double cream for dessert with coffee.