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Lyle’s Cinder Toffee Cupcakes

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Prep

30 mins

Bake

20-25 mins

Serves

10

Difficulty

Medium

About

These rich, dark cinder toffee cupcakes are packed full of flavour and perfect for an afternoon snack with a mug of tea.

Black Treacle Tin
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Black Treacle Tin

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Instructions
Ingredients
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Cinder Toffee Cupcakes

To make the cupcakes

Step 1

Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5. Put 10 paper cup cake cases into a muffin tin.

Step 2

Put the butter, sugar and black treacle into a saucepan and heat gently until melted. Don’t allow the mixture to get too hot. Cool slightly.

Step 3

Sift the flour, salt and ginger into a mixing bowl. Add the melted mixture and beaten egg, stirring them in thoroughly.

Step 4

Heat the milk until lukewarm, then add the bicarbonate of soda. Add to the mixing bowl and stir well. Pour the mixture into a jug and share between the cake cases. Bake for 22-25 minutes until risen and firm. Then cool on a wire rack.

To make the cupcake toppings

Step 1

For the cinder toffee, grease a baking sheet with a little vegetable oil. Put the butter, caster sugar and syrup into a large saucepan (it MUST be large as the mixture will increase in volume). Heat gently until melted. Increase the heat and cook, without stirring, for 2-3 minutes until golden brown. Add the bicarbonate of soda, using a whisk to mix it in as it bubbles up. Take care, as the mixture is extremely hot! Pour onto the baking sheet and then leave to cool.

Step 2

To finish the cakes, spread the cream cheese onto the cakes and top with broken-up pieces of cinder toffee.

Step 3

Remove the tray bake from the oven and mark it into 12-14 fingers, then leave the flapjack to cool in the tin.

Step 4

When cold, use the lining paper to lift the flapjack out of the tin and then cut or break along the marked lines.

Ingredients

Serving

1

For the cakes

Butter

Butter

100 g
Fairtrade Dark Muscovado

Tate & Lyle Dark Muscovado Sugar

110 g

Lyle’s Black Treacle

110 g
Flour

Plain flour

175 g
Salt-table

Pinch of salt

1
Ginger

Ginger

Ground

2 tsp
Eggs

Large eggs

1
Milk

Milk

150 ml
Baking-soda

Bicarbonate soda

1 tsp

For the cinder toffee

Butter

Butter

50 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

50 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

100 g
Baking-soda

Bicarbonate soda

1 tsp

For the topping

Cream-cheese

Cream cheese

150 g

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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