Lyle's Babycino Cupcakes

Lyle's Babycino Cupcakes

Delicious served as a cake and also as a dessert with a glass of coffee liqueur.




40 minutes


18-20 minutes



  • 3 tbsp milk
  • 2 level tsp instant coffee
  • 110g unsalted butter, cubed, softened
  • 25g Lyle's Golden Syrup
  • 125g Tate & Lyle Light Soft Brown Sugar
  • 125g self-raising flour
  • 25g cocoa powder
  • 2 large eggs


  • 3 level tsp of instant coffee
  • 2 tbsp of boiling water
  • 4 tbsp Lyle's Golden Syrup
  • 310ml double cream
  • cocoa powder, to dust


  1. Preheat the oven to 180°C/Fan 160°, Gas 4.
  2. Heat the milk until boiling and stir in the coffee until dissolved.
  3. Combine the butter, Lyle’s Golden Syrup, Tate & Lyle Light Soft Brown Sugar, flour, cocoa powder and eggs, with the coffee mixture in a bowl. Beat together with an electric whisk for about 1 minute until soft and creamy.
  4. Divide the mixture between the paper cases and bake on the middle shelf of the oven for 18-20 minutes until well risen and they spring back when lightly pressed with a finger.
  5. For the topping, dissolve the coffee in the boiling water then stir in the Lyle’s Golden Syrup.
  6. Transfer the cupcakes to a wire rack to cool. Peel off the paper cases, lightly poke all over with a fine skewer, then push the cakes down a little into the coffee cups. Drizzle over the coffee syrup mixture and leave to soak in for a few minutes.
  7. Lightly whip the cream in a bowl until soft peaks form. Spoon on to the cakes and, using a small palette knife, lightly spread the cream to the edges of the cups. Spoon a little cocoa into a small sieve, place the coffee stencil on top of the cream and lightly dust with the cocoa. Repeat with the rest of the cakes, place on coffee saucers and serve.