RECIPE: Honey-spiced cupcakes with ginger cream


This is our founder Rosalind’s recipe for delicious cupcakes, full of spices like cinnamon, ginger, allspice and nutmeg, and topped with a beautiful ginger cream.

If you want to hone your baking skills, cupcakes and otherwise, check out our upcoming baking classes. Or if you really want to get serious, check out our four-day short course in baking. Now, on with the recipe…

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

300ml double cream
30g stem ginger, finely chopped


  1. 1. Place the flour, sugar, baking powder, bicarbonate of soda, salt, spices and lemon zest in a large mixing bowl.
  2. 2. In a separate bowl, break the eggs and beat lightly. Add the syrup, honey and cream to the eggs and mix, then add the oil and coffee.
  3. 3. Mix the wet ingredients into the dry ingredients and add the stem ginger. Mix until just blended — do not overmix. The batter should be quite runny.
  4. 4. Pour the mixture into cupcake cases and fill to just over three quarters full.
  5. 5. Bake in the oven at 170°C for 25-30 minutes or until a knife inserted in the centre comes out clean.
  6. 6. Cool on a wire rack.
  7. 7. Whisk the 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 stem ginger jar.
  8. 8. Serve alongside the slightly warm or just cooled cupcakes.