Coburg Cakes is a traditional Scottish recipe for a traditional treacle and spice cupcake with a cinnamon icing (frosting). The full recipe is presented here and I hope you enjoy this classic Scottish version of: Coburg Cakes.
160g icing (confectioners) or powdered sugar
2 tbsp water (or lemon juice)
2 tsp ground cinnamon
Method:
Pre-heat your oven to 180°C.
Sift together the four and ground spices into a bowl. In a separate bowl, cream together the sugar and margarine until soft and fluffy.
Alternately add the beaten eggs and the flour mixture to the creamed mixture, stirring well to combine between each addition.
Now add the treacle and beat well to combine. Add the water until the batter drops slowly from a spoon (don't make it too runny).
Divide the mixture between 18 cupcake moulds lined with cases.
Transfer to your pre-heated oven and bake for about 15 minutes, or until nicely risen, golden brown and firm to the touch. Take cane not to over-bake or the cupcakes will become dry.
Remove from the oven and allow to cool in the tin for 10 minutes. After this time, turn the cupcakes out, transfer to a wire rack and allow to cool completely.
For the icing, sift the icing sugar and cinnamon into a bowl and using a flat-bladed knife work in the water or lemon juice a little at a time until the mixture is just spreadable but not runny.
Use this icing to spread over the top of the Coburg cakes. If, whilst you're icing the mixture thickens too much to spread easily just dip your knife in warm water and stir it up again.
Allow the icing to set for about an hour before storing or serving.
