Good-and-syrupy cupcakes

Lyle’s syrupy cupcakes

Enjoy a bit cupcake heaven with these lush, easy-bake party treats.

, 01 May 2020

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Lyle’s syrupy cupcakes
  • 50 Mins

  • Serves: 12

Nutritional Info
Each 101g serving contains
  • Energy

    1711KJ

    409KCAL

    20%
  • Fat

    20.2g

    high

    29%
  • Saturates

    12.1g

    high

    61%
  • Sugars

    39.4g

    high

    44%
  • Salt

    0.27g

    low

    5%
of your reference intake.
Typical energy values per 100g: 1695kJ/405kcal.
Ingredients
  • 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
Method
  • 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.