#recipe: Valentines cupcakes

I bet you couldn’t guess what inspired this week’s theme: yes Valentines Day is next week and so I wanted to inspire some Valentines Day theme cooking. I love Valentines Day, one of my favourite days but only because I love all the hearts and pretty things that go on sale. So here’s my recipe for some yummy cupcakes: 

cupcakeval copy

Sticky ginger cake
Serves 6
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
  1. 225 g (8oz) self-raising flour, sieved
  2. 1 tsp bicarbonate of soda
  3. 1 tsp ground ginger
  4. 1 tsp ground cinnamon
  5. 115 g (4oz) Flora Cuisine or Buttery
  6. 115 g (4oz) dark muscovado sugar
  7. 115 g black treacle
  8. 115 g golden syrup
  9. 250 ml (9floz) semi-skimmed milk
  10. 85 g (3oz) stem ginger in syrup finely chopped
  11. 1 egg
  12. 100 g (3½oz) icing sugar, sieved
  13. 2–3 tbsp ginger syrup
  14. 25 g (1oz) stem ginger finely chopped
  1. Preheat oven to 180°C, 160°C fan, gas mark 4. Grease and line a deep 18cm round cake tin or a loaf tin as I used.
  2. Combine the flour, bicarbonate of soda and spices into a mixing bowl.
  3. Melt Flora with the sugar, treacle, syrup and milk over a gentle heat, until the sugar has dissolved.
  4. Add the stem ginger to the flour, pour in the melted ingredients, stir thoroughly, then add the egg and beat together.
  5. Pour the batter into the tin and bake for 50 minutes to 1 hour.
  6. Leave to cool completely before turning out onto a cooling rack.
  7. Make the icing by blending the sugar with 2–3 tablespoons of ginger syrup to form a runny icing (adding 1–2 teaspoons of water if necessary) and drizzle over the top of the cake finishing with the stem ginger.
Check out my video to see how I did it
Adapted from Sonia Constant
Adapted from Sonia Constant
MummyConstant http://mummyconstant.com/




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