Method - cake

Pre-heat the oven to 180 degrees (160 degree fan)

Place the spread or butter in a large bowl with the sugar and beat with an electric mixer for a minute or so

Add all the remaining ingredients and carefully combine with a spoon until the risk of flying flour has passed. At this point mix with the electric mixer for a further minute

Place the mixture into cupcake cases in a muffin tray and cook in the pre-heated oven for approx. 20 minutes until springy to the touch

Prick the cakes with a skewer or fork then add a tsp of syrup to the top of each cake while still hot (carefully and slowly or it will all fall off!)

Leave to cool on a wire rack. Meanwhile make the icing and syrup...(below)

Once completely cool, ice with the fantastic icing below!

Method - icing

Place the margarine's or butter in a bowl and whisk for a minute or so until soft and fluffy

Carefully add the remaining ingredients and slowly combine with a knife until the dry ingredients have started to be combined

Using the electric whisk combine the ingredients fully until fluffy and ready to use. The amount of liquid you need to add depends on whether you plan to spread or pipe the icing. It will need to be slightly softer for piping in my experience

Put to once side and wait for the cakes to fully cool

Method - syrup

Place the sugar and water in a small saucepan over a low heat

Stir occasionally until the sugar has dissolved, then leave to simmer for 2 minutes

Take off the heat and add your flavour if you want one