Prep
40 minsBake
18-20 minsServes
5 to 10Difficulty
Medium
About
Moist and light, everyone will love these lovely little cupcakes.
Watch video instructions or scroll for step-by-step
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.
Ingredients – 8 items
1
FOR THE CAKES
Lyle’s Golden Syrup
Tate & Lyle Fairtrade Light Brown Soft Sugar
Butter
Large eggs
Cocoa powder
Self raising flour
Bicarbonate soda
Full fat milk
Just a drop
FOR THE BUTTER CREAM
Lyle’s Golden Syrup
Fairtrade Tate & Lyle Icing Sugar
Dark chocolate
Melted over a pan of hot water and left to cool
Cold butter, unsalted
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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