Corrie’s Cupcakes

We all love cupcakes, kids, mums, grans, aunties…this delicious recipe was given to me by Corrie Armstrong, originally a student at Ballymaloe Cookery School and now one of our teachers.

Makes 16 cupcakes

8oz (225g) soft butter 8oz (225g) caster sugar 3 large free-range, organic eggs 8oz (225g) self-raising flour 1 teaspoon golden syrup 1 tablespoon milk

Orange Butter Cream Icing: 8oz (225g) soft butter 14oz (400g) icing sugar 1 tablespoon golden syrup Finely grated zest of 1 orange 1 tablespoon milk

2 cupcake trays, lined with paper cupcake cases

Preheat the oven to 180C/350F/regulo 4.

Cream the butter well, add the caster sugar and beat until light and fluffy. Add the eggs one at a time, adding a teaspoon of flour with each addition. (Beat the mixture well before adding the next egg). Beat in the golden syrup, and then gently stir in the remaining flour. Stir in the milk and mix thoroughly. Divide the mixture between the cupcake cases, filling them half-way. Bake in a pre-heated oven for 20-25 minutes, or until cooked and lightly golden. Remove cupcakes and place on a cooling rack.

Meanwhile, make the icing. Cream the butter and gradually add the sieved icing sugar. Mix thoroughly and stir in the golden syrup and milk. Pipe or spoon the icing onto the cupcakes and decorate with crystallised flowers, candied peel or chocolate decorations.