Treacle Sponge Cupcakes | NEEEED

Monday, 1 February 2016
Hello everyone, I'm so excited to be telling you about this gorgeous dessert that my sister made. 
Just to let you know, this is an old blog post from my old blog so I apologise that the pictures won't match the theme of this blog!

When my sister told me that she was making these, I was dreading about how sickly they will be but we halved a small cupcake afterwards and it was honestly, heaven in my mouth. Anyway, I thought I'd give you the recipe.
Even Leo was after one.

Maybe next time Leo!

So this is what you'll need and the method is below that.

75g of butter - softened
50g of caster sugar
2 level tablespoons of Lyle's Golden Syrup
1 large egg, beaten
150g of self-raising flour
1 teaspoon of vanilla extract
2 tablespoons of milk

250g of icing sugar
75g of butter
2 tablespoons of milk
1/2 a teaspoon of vanilla extract

1. Put 12 paper bun cake cases into a 12 hole bun tin and heat the oven to 180°C/160°C FAN/GAS 4.

2. Add butter, caster sugar, Lyle's Golden Syrup, egg, flour, milk and vanilla extract into a bowl and beat together until smooth and mixed. Next, add even amounted spoonfuls into the bun cases and bake for 15 minutes, or until golden and well risen.

I got to eat the cake mixture, YAY ME!

3. When cooked, transfer the buns, to cool down, onto a cool rack.

Trick: Cut a small circle from the baked cupcake and add half a teaspoon of Lyle's Golden Syrup inside for a gooey, extra golden taste.

If you're wanting to make the butter cream then follow on:

4. To make the butter cream, ensure that the butter is soft and add into a large bowl with the icing sugar, vanilla extract and milk. Fold these into each other until light and smooth.


Well that's the recipe everyone, hope you enjoy these as much as I did!

What other recipes would you like to see?

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