Parkin cupcakes with treacle toffee frosting

• 120g plain flour
• 70g demarara sugar (darker the better)
• 70g caster sugar
• 1 1/2 tsp baking powder
• 1 -1 1/2 tsp ginger powder (I like mine spicy)
• pinch of salt
• 1 tsp treacle
• 40g unsalted butter
• 120ml whole milk
• 1 egg

Preheat oven 170 degrees C

Put the flour, sugar, baking powder, ginger, salt and butter in a bowl or mixer and beat until all combined.

Pour in half the milk and beat until mixed in.

Mix the rest of the milk with the treacle and the egg and beat until combined then pour into the mix and continue beating until just mixed and mix is smooth.

Fill the cupcake cases about 2/3 full and bake for 20 mins until golden.  Leave to cool

• 300g icing sugar
• 80g unsalted butter
• 2 tsp treacle
• splash of milk

Beat the icing sugar and butter together on a medium slow speed until it is well mixed.  Add the milk and treacle slowly and then once all incorporated turn the mixer up to high speed and whip for up to 5 mins until light and fluffy.

Decorate the top of the cupcakes by either piping or speading the frosting onto the top.

Parkin

• 2 cups flour
• 2 cups demerara sugar
• 2 cups oatmeal or porridge oats
• 1/2lb (225g) margarine
• 1 tsp salt
• 1 tsp baking powder
• 2-4 tsp ginger according to taste (I like it spicy)
• 1/4 tsp bicarbonate soda
• 1 1/2 cups milk
• 2 tsp black treacle

Preheat oven to 170 degrees C.

Melt the margarine, treacle, sugar and milk in a dish in the microwave for 2 minutes.

Sieve the flour, ginger, baking powder, salt and bicarbonate of soda.

Stir in the oatmeal, and the margarine mix which was heated up and mix well together.

Bake in a grease lined square tin for 45 mins.  

Best served with a good slice of mature cheddar on top, yes honest, just try it ;)