This is NOT a gluten free or dairy free recipe, so I have NO CLUE how it turned out. I made it for Matt's parents for Easter and they all said it tasted delicious. Boy I hope so because it is HARD to duplicate a UK recipe, for some reason.
For the oat topping:
1 cup of rolled oats
1 cup of brown sugar
1/4 cup flour
3 tbsp COLD butter
Mix in small bowl, but smush the butter in with your fingers to create breadcrums.
For the cupcakes:
10 tbsp
soft butter
1 cup soft brown
sugar
2 eggs
1tsp each mixed spice,
ground ginger, cinnamon & vanilla extract
1/2 tsp salt
¾ cup plain flour
1tbsp maple syrup
Cream butter, sugar, and spices in bow. Add half the flour to mixture and one egg. Combine. Then add the rest of the flour, salt, egg. Scoop into lined cupcake tin.
Sprinkle the oat topping on top of the cupcake batter than then bake on 350 for 20 minutes or until fork comes out clean. Take out of oven and let cool.
For maple glaze:
5/8 cup powdered sugar
1 tsp mixed spice
3 tsp water
Mix in small amounts of maple syrup
Mix all ingredients in a bowl. Play with your consistency and test for spice harshness. Drizzle (or pour in my case) the glaze on top of the cupcakes and let sit.
When about to eat, warm your cupcake in the microwave. I've heard it tastes better ;)
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