Food & Drink

Honey Spice Cupcakes and Ginger Cream

Try this popular cupcake recipe with ginger cream, thanks to Cookery School at Little Portland St.

This is a popular recipe at Cookery School at Little Portland Street. Although there are quite a few ingredients, the recipe is easy to follow and children (under supervision, of course) will be able to manage it.

Makes 14


170ml honey
150ml golden syrup
100ml strong coffee freshly made with boiling water
3 eggs - lightly beaten
260ml double cream
50ml sunflower oil
290g plain flour
60g Demerara sugar
3 teaspoons baking powder
1 teaspoon bicarbonate of soda
Pinch salt
grated zest of 1 lemon
¼ teaspoon allspice
2 teaspoons cinnamon
3 teaspoons ginger
3 teaspoons mixed spice
1 teaspoon nutmeg
¼ teaspoon ground cloves
30g stem ginger, finely chopped


1. Place all the flour, sugar, baking powder, bicarbonate of soda, salt, spices and lemon rind in a large mixing bowl.

2. Break the eggs into another bowl and beat lightly. Add the syrup, honey and cream to the eggs and mix together then add the oil and coffee to this.

3. Then mix the wet ingredients into the dry ingredients and add the chopped stem ginger. Mix until blended - do not over mix. The batter should be quite runny in texture.

4. Pour the mixture into cupcake cases and fill to just over ¾ full.

5. Bake in the oven at 170C for 25-30 minutes or until a knife inserted in the centre comes out clean.

6. Allow to cool on a wire rack.


300ml double cream
30g stem ginger, finely chopped


1. Whisk your cream until thick and stir in the finely chopped stem ginger. If you like you can also add some of the ginger syrup from the jar.

2. Serve with the slightly warm or just cooled cupcakes.

March 2014