• Rolling pin icon
    Prep Time: 15 Min
  • Cooker icon
    Cooking Time: 20 Min
  • Clock icon
    Difficulty: Easy
  • Plate icon
    Makes: 12 cupcakes


  • Batter
  • 4 eggs
  • 225g Caster/Granulated Sugar
  • 225g Margarine
  • 225g Homepride self-raising flour
  • 3-4 tbsps of golden syrup
  • Icing
  • 200g Margarine
  • 400g Icing sugar
  • 3 tsp Golden Syrup
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Pre heat oven to gas mark 4 (180 degrees). Blend eggs and sugar together. Add margarine to egg mix and continue to blend until the batter is nice and smooth. Sieve the flower into the mixture and continue to blend.

Once the mixture has no lumps left, add in the syrup and continue to mix for another minute or until you can no longer see the syrup.

Divide the mixture evenly into 12 cupcake cases. Bake on the middle shelf for 20 minutes (or until there is no mixture on a knife when pushed through). Leave to cool before icing the cakes.

For the icing, cream the margarine in a bowl. Sift the icing sugar into the margarine and gently fold. Finally add the syrup into the icing mixture and decorate your cakes.