Lyle's Chocolatey Fudge Cupcakes Lyle's Chocolatey Fudge Cupcakes Moist and light, everyone will love these lovely little cupcakes. Categories: cakes & cupcakes dessert afternoon tea birthday syrups Yields 9 Prep Time 40 minutes Cook Time 18-20 minutes Ingredients FOR THE CAKES 2 tbsp Lyle's Golden Syrup 60g Tate & Lyle Light Soft Brown Sugar 110g Butter 2 Large eggs 20g Dr Oetker Cocoa Powder 100g Self-raising flour ½ tsp Dr Oetker Bicarbonate Of Soda Drop of milk FOR THE BUTTER CREAM 4 tbsp Lyle’s Golden Syrup 150g Tate & Lyle Icing Sugar 120g Dr Oetker Fine Cooks 54% Dark Chocolate (melted over a pan of hot water and left to cool) 200g Unsalted butter softened Instructions For The Cakes Preheat the oven to 180°C/160° Fan, 350°F, Gas 4. Whisk the Tate&Lyle Light Soft Brown Sugar, butter and Lyle’s Golden Syrup until soft and creamy. Beat in the eggs a little at a time. Sift in the flour, bicarbonate of soda and cocoa, then fold into the mixture. Add a little milk to make a soft consistency (so it easily falls from the spoon) Line a bun tray with 9 cup cake cases and divide the mixture up into them. (an ice-cream scoop makes this super easy) Bake for 20 mins or until a fine skewer comes out clean For The Butter Cream Beat the butter and Lyle's Golden Syrup together. Sift in Tate&Lyle Icing Sugar until soft and smooth, then mix in the cooled melted chocolate. Place in a piping bag fitted with a star nozzle and pipe circular swirls on the top of your cooled chocolate cupcakes. Lyle's Golden Syrup Tin
