Eggless chocolate cupcakes

Preheat the oven to 180 C / Gas 4. Place the margarine and the sugar into the mixing bowl and hand whisk until creamy.

Add the golden syrup gradually whilst still whisking the mixture slowly. Take a spoon or plastic spatula and fold the mixture into itself slowly. Then whisk the mixture for another minute.

Add the milk, then sieve in the flour 1/2oz at a time. Add the first section and then whisk in. Repeat until all flour is gone and the mixture is thick and smooth.

Sieve in the cocoa 1oz at a time whilst mixing it in thoroughly with the mixture. Keep whisking until the whole mixture is the same colour.

Add the bicarbonate of soda and the baking powder separately and keep mixing until the sodas have been fully absorbed. Drizzle the vanilla extract around the bowl and whisk it in firmly.

Spoon the mixture into the cupcake cases until they are 3/4 full. Be warned, these cupcakes rise a lot, so give them ample space between each case.

Bake in the preheated oven until a skewer inserted near the centre comes out clean, 25-30 minutes. Once out of the oven leave them to cool on a rack.