Lyle’s Babycino Cupcakes

Name: Lyle’s Babycino Cupcakes
Yield: 10+
Ingredients: 3 tbsp Full fat milk; 2 tsp Instant coffee; 110 g Butter; 25 g Lyle’s Golden Syrup; 125 g Light soft brown sugar; 125 g Self raising flour; 25 g Cocoa; 2 Egg; 3 tsp Instant coffee; 2 tbsp Water; 4 tbsp Lyle’s Golden Syrup; 310 ml Double cream; Cocoa

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Prep

40 mins

Bake

18-20 mins

Serves

10+

Difficulty

Medium

About

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

made using

Lyle’s Breakfast Bottle

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Medium 10+ 1-2 hours

Instructions

Ingredients

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Instructions

Step 1

Preheat the oven to 180°C/Fan 160°, Gas 4.

Step 2

Heat the milk until boiling and stir in the coffee until dissolved.

Step 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.

Step 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.

Step 5

For the topping, dissolve the coffee in the boiling water then stir in the Lyle’s Golden Syrup.

Step 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.

Step 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.