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
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
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
View all products
