Enjoy a bit cupcake heaven with these lush, easy-bake party treats.
Cook: 50 Mins
Serves: 12
Nutritional Information
Each 101g serving contains
Energy
1712kj
409kcal
1712kj
409kcal
20%
Fat
20.2g
20.2g
High
29%
29%
Saturates
12.1g
12.1g
Med
61%
61%
Sugars
39.4g
39.4g
High
44%
44%
Salt
0.27g
0.27g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
1695kj/405kcal
Typical energy values per 100g:
1695kj/405kcal
Ingredients
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
100g unsalted butter, softened
250g icing sugar, plus extra for dusting
2tbsp Lyle’s Golden Syrup, plus extra for drizzling
1tbsp semi-skimmed milk
1 Asda Piping Bag & Nozzle Set
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with paper cases.
2
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.
3
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.
4
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.
5
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).
6
Just before serving, drizzle with a little extra golden syrup and a dusting of icing sugar to decorate, if you’d like.