Preheat the oven to 180°C/160° Fan, 350°F, Gas 4 while you combine the butter, Lyle's Golden Syrup, Golden Caster Sugar, flour, eggs and milk together in a bowl. Beat with a mixer until soft and creamy.

Divide the mixture between paper cases in a 12-hole muffin tin and bake on the middle shelf for 20-25 minutes until well risen and golden brown (and they spring back when lightly pressed with a finger). Transfer the cupcakes to a wire rack to cool while you make the buttercream.

Plonk the butter in a bowl, sift over the icing sugar and mix until soft, then add the Lyle's Golden Syrup and milk and stir it smooth.

Transfer to a piping bag fitted with a star nozzle and decorate the cakes with a swirl of butter cream.

You're ready to just drizzle over a little Lyle's Golden Syrup, lightly dust with Icing Sugar and serve away.