A few weekends ago, the boy and I went for breakfast together; yep, we’re pretty cute. Coupley cuteness aside, the café that we ate at had a whole wall of organic and interesting products. One such product that we found was Lyle’s golden syrup…he almost lost it! Being English, Lyle’s golden syrup has a special place in his heart. I don’t think it’s too different to normal golden syrup that we can get here, but the tin it comes in is so iconic and tempting that this simple sweetener has snuck its way into my good books as well.
As I started to plan recipes to use up our 500g tin of golden syrup I realised how much the name of the product promotes itself – I’ve never questioned “golden syrup” but I realised that it sounds like the most awesome product ever!
So I put together a recipe that capitalised the syrupy goodness in both parts of the cupcake.
Super golden syrupy cupcakes:
75g butter- ¼ cup sugar
- 3 tbsp golden syrup
- 1 egg
- 1 cup self-raising flour
- 1 tsp milk
- 2 tbsp milk
Icing:
- 2 cups icing sugar
- 140g butter
- 3 tbsp golden syrup
- 2 tbsp milk
- 1 tsp vanilla
Preheat the oven to 180 and line a 12 capacity cupcake tin.
Cream the butter and sugar together until pale and creamy. Add the egg, golden syrup and flour into the mixture, mixing well to combine. Add in the vanilla and milk and give it one good final mix.
Pop them in the oven for 15-18 minutes or until they’ve gone nice and golden. Transfer them to a wire cooling rack and make a start on the icing while they cool. Be careful when you’re removing them from the tin, they’re really delicate.
For your icing, cream the icing sugar and butter together. Add in the delicious golden syrup, milk and vanilla and give it a good beating until its thick and cohesive. Ice cupcakes as desired.
Serve drizzled with a little extra golden syrup for presentation and prepare to bask in golden syrup glory!
These cupcakes are really airy and delicate. If you’re after a sturdier cupcake, or if you don’t think you can handle golden syrup in the icing and the cupcake, try making these sturdier, vanilla cupcakes and topping them with the golden syrup icing instead.
I love Lyles golden syrup, I use it all the time instead of corn syrup (Karo) it just tastes so delicious. Your cupcakes are oozing delicious golden syrup. YUM!
I have such difficulty finding corn syrup here that I use it as a substitute as well! They’re sooooo syrupy!
Great blog gabby and these look delicious!
Thanks for reading! Your grapefruit, rosemary and honey cake looks divine, I may have to try it…
I’m a huge fan of Lyle’s Golden Syrup – use it in cooking all the time – and also – eat it off right off the spoon! 😉
I’m so glad everyone is responding well to the Lyle’s! The Boy ALSO eats its straight off the spoon!
This is worth a try, Gab. 🙂
Oh thankyou! Let me know how they go! Just be careful because they are quite delicate 🙂
I’ve never tried Lyle’s Golden Syrup but now I’m on a mission to get it!
It’s so lovely, it’s worth the mission! We’ve just about finished our tin off, I need to source some more…
Can’t help but notice that the method says to combine the milk and vanilla…but the ingredients for the cupcakes don’t suggest how much vanilla to use? Really keen to give these a go!
Hi Hannah, how remiss of me! My apologies! They need one teaspoon of vanilla. Thank you so much for pointing that our 🙂 Please let me know how they go if you make them, I’d love for you to post a picture on the Facebook page!
Ps. I’ll fix the recipe now, thanks for the help!
Thanks so much for the speedy response! Because you replied so quickly, I have time to make these tonight, and will definitely find your facebook page to post a pic. 🙂
That’s fantastic news! Happy baking!!