Lyle’s syrupy cupcakes
Be the first to rate this recipe
- FOR THE CUPCAKES
- 175g unsalted butter, softened
- 3tbsp Lyle’s Golden Syrup
- 150g golden caster sugar
- 185g self-raising flour
- 3 large eggs, at room temperature
- 2tbsp semi-skimmed milk
- FOR THE ICING
- 100g unsalted butter, softened
- 250g icing sugar, plus extra for dusting
- 2tbsp Lyle’s Golden Syrup, plus extra for drizzling
- 1tbsp semi-skimmed milk
- YOU WILL ALSO NEED
- 1 Asda Piping Bag & Nozzle Set
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with paper cases.
Put the butter, golden syrup, and caster sugar into a bowl and beat until soft and creamy. Add the flour, eggs and milk and beat the until smooth.
Divide the mixture between the paper cases and bake on the middle shelf for 20-25 minutes until well-risen and golden brown (and the top springs back when lightly pressed with a finger). Transfer the cupcakes to a wire rack to cool.
Meanwhile, to make the icing, put the softened butter in a bowl, sift over the icing sugar and beat until soft. Then add the Lyle’s Golden Syrup and milk and beat the mixture to make a smooth buttercream.
Transfer the buttercream to a piping bag fitted with a star nozzle and pipe the tops of the cupcakes with swirls of icing (or if you haven’t got a piping bag, spread the icing on top using a knife).
Just before serving, drizzle with a little extra golden syrup and a dusting of icing sugar to decorate, if you’d like.