Lyle’s Sticky Ginger Cinder Toffee Cupcake Recipe

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

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

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.

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

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.

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.

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