Lyle's Good-and-Syrupy Cupcakes
Delicious cupcakes, with that baked-in Lyle's warming taste. Make with luscious buttercream for the full effect, or simply enjoy them on their own.
CATEGORIES:
- cakes & cupcakes
- afternoon tea
- dessert
- syrups
YIELDS
12 cupcakes
PREP TIME
25 minutes
COOK TIME
20-25 minutes
INGREDIENTS
Cupcakes
- 185g (6½oz) unsalted butter, softened
- 3 tbsp Lyle's Golden Syrup
- 150g (5oz) Fairtrade Tate & Lyle Golden Caster Cane Sugar
- 185g (6½oz) self-raising flour
- 3 large eggs, at room temperature
- 2 tbsp milk
Buttercream & Decoration
- 110g (4oz) unsalted butter, softened
- 200g (7oz) Tate & Lyle Fairtrade Icing Cane Sugar + extra for dusting
- 2 tbsp Lyle's Golden Syrup + extra for drizzling
- 1 tbsp milk
INSTRUCTIONS
Bake a little love into your cupcakes...
- Preheat the oven to 180°C/160° Fan, 350°F, Gas 4 while you combine the butter, Lyle's Golden Syrup, Golden Caster Sugar, flour, eggs and milk together in a bowl. Beat with a mixer until soft and creamy.
- Divide the mixture between paper cases in a 12-hole muffin tin and bake on the middle shelf for 20-25 minutes until well risen and golden brown (and they spring back when lightly pressed with a finger). Transfer the cupcakes to a wire rack to cool while you make the buttercream.
- Plonk the butter in a bowl, sift over the icing sugar and mix until soft, then add the Lyle's Golden Syrup and milk and stir it smooth.
- Transfer to a piping bag fitted with a star nozzle and decorate the cakes with a swirl of butter cream.
- You're ready to just drizzle over a little Lyle's Golden Syrup, lightly dust with Icing Sugar and serve away.
CHEF'S TIP
Enjoy the warming golden tang in these moist, generous cupcakes. Bet you can't stop at just one.
Carousel
