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Lyle’s Sticky Ginger Cinder Toffee Cupcake Recipe

Prep

30 mins

Bake

20-25 mins

Serves

10+

Difficulty

Medium

About

These scrumptious cinder toffee cupcakes are the perfect sweet treat for autumn – with all the warming flavours that are perfectly suited to Halloween, Bonfire Night, or just a standard autumnal evening.

Black Treacle Tin
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Black Treacle Tin

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Instructions
Ingredients
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HOW TO MAKE CINDER TOFFEE CUPCAKES

WHAT IS CINDER TOFFEE?

Cinder toffee is more commonly referred to as honeycomb. It’s a sugary, brittle toffee with a light, almost sponge-like texture.

To achieve the perfect ginger cinder toffee cupcakes, follow these 6 simple steps.

Step 1

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

Step 2

Put the butter, sugar and Lyle's Black Treacle into a saucepan and heat gently until melted, then cool slightly. Don’t allow the mixture to get too hot.

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.

Step 5

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 6

To finish the cupcakes, spread the cream cheese on top and add broken-up pieces of cinder toffee.

Ingredients

Serving

1

FOR THE CAKES

Butter

Butter

100 g
Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

110 g

Lyle’s Black Treacle

110 g

Flour

175 g
Salt-table

Pinch fine table salt

Ginger

Ginger

2 tsp
Eggs

Large eggs

1
Milk

Full fat 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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