Butterscotch Cupcakes

Ingredients

200g sr flour
125g marge
150g light muscovado sugar
3 eggs
100 mls water
1 tsp vanilla essence

Syrup

2 tbsps golden srup
20g marge
2 tbsps light muscovado sugar

Method

Beat together all the cake ingredients until the mixture is smooth. Pour this into a cake tin, or about 20 muffin cases or ramekins. Bake at 190 for 20 minutes (longer if you're making one big cake; check it's baked in the middle).

Meanwhile slowly melt together the syrup ingredients in a small pan, then boil for about 1 minute. Drizzle this over the baked cakes and leave to set.