Lyle’s Lemony Cupcakes

Name: Lyle’s Lemony Cupcakes
Yield: 10+
Ingredients: 185 g Unsalted butter, softened; 3 tbsp Lyle’s Golden Syrup; 150 g Fairtrade Tate & Lyle Golden Caster Cane Sugar; 185 g Self raising flour; 3 Large eggs; 1 Lemon zest; 1.5 tbsp Fresh lemon juice; 1.5 tbsp Milk; 110 g Full fat cream cheese; 50 g Unsalted butter, softened; 2 tsp Lyle’s Golden Syrup; 1.5 tbsp Lemon curd; 2 tsp Fresh lemon juice; 40 g Fairtrade Tate & Lyle Icing Sugar; Decorative sugar flowers

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Prep

<30 MIN

Bake

20-25 mins

Serves

10+

Difficulty

Medium

About

These delightful little cupcakes are easy to make and deliciously yummy!

made using

Lyle’s Golden Syrup Tin

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Medium Cakes And Cupcakes 30 minutes - 1 hour 10+

Instructions

Ingredients

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Instructions

Step 1

Preheat the oven to 180°C/Fan 160°, Gas 4.

Step 2

Add the butter, Lyle’s golden syrup, Tate & Lyle Golden Caster Sugar, flour, eggs, lemon zest, lemon juice and milk together in a bowl. Beat together with an electric hand mixer for about 1 minute until soft and creamy.

Step 3

Divide the mixture between the paper cases and bake on the middle shelf of the oven for 20-25 minutes until well risen, golden brown and they spring back when lightly pressed with a finger. Transfer the cupcakes to a wire rack to cool.

Step 4

For the frosting, combine the cream cheese, butter, Lyle’s Golden Syrup, lemon curd and juice together in a mixing bowl. Sift over the icing sugar and briefly beat with an electric whisk until smooth.

Step 5

Spread the frosting over the cakes with a small palette knife, decorate with the sugar flowers and chill for 30 minutes to firm up the icing, then enclose in the cupcake wrappers and serve.