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:
- 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.
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.