Cardamom Cupcakes

    35 minutes

    This is a recipe which is easy to remember and throw together whenever. They taste best warm with coffee or tea.

    24 people made this

    Serves: 18 

    • 3/4 cup superfine sugar
    • 125g margarine
    • 2 eggs
    • 1 teaspoon cinnamon
    • 1 pinch ginger
    • 1 1/2 cups self raising flour
    • 1/4 cup icing sugar
    • 1 pinch cardamom

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 180 degrees C. Lay out about 18 cupcake patty cups on a baking sheet or place them in a muffin pan.
    2. In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper and level it out.
    3. Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with icing sugar and cardamom when cooled.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (23)


    There is far too much flour in this recipe to be considered a true British "fairy cake" recipe. It comes out much more like a muffin/bread product with this much flour (unless you use extremely fine and low gluten flour like cake flour). SO, if you really want a true fairy cake and something a lot less dry you should reduce the flour to just over 1 cup (a heaped cupful). This will be more accurate, and more moist! Still I give this recipe 3 stars because it's basically good, just the proportions are slightly wrong.  -  29 Aug 2007  (Review from Allrecipes USA and Canada)


    I've given this a three because the cakes I made were gorgeous but I made a few alterations to the recipe based on the comments so if I'd kept to the original recipe it would have been too dense and not spicy enough! I added just over a cup full of flour and added a teaspoon of mxed spice in with double the amont of cinnamon and ginger specified. I also Iced these with a cinnamon butter icing and they were delicious! Ligt, fluff, spicy and satisfying.  -  19 Oct 2007  (Review from Allrecipes USA and Canada)


    It was a great desert, not to rich, but just right. The whole family loved it!  -  16 Jun 2006  (Review from Allrecipes USA and Canada)