Golden Syrup Vanilla Cupcakes

Serves: 12

You will need

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

Buttercream:
250g Tate & Lyle Fairtrade icing sugar
75g unsalted butter
2 level tablespoons Lyle's Golden Syrup
2 tablespoons milk
½ teaspoon vanilla extract



Directions


1. Place 12 paper cake cases in a 12-hole tin. Heat the oven to 180ºC/160ºC Fan/Gas Mark 4.

2. Put the butter, caster sugar, golden syrup, egg, flour, milk and vanilla into a bowl and beat together until well mixed and smooth. Divide between the paper cases and bake for 15 minutes, or until well risen and golden. Transfer to a wire rack to cool.

3. To make the buttercream, make sure the butter is soft then put into a large bowl with the icing sugar, golden syrup, milk and vanilla extract. Beat until light and fluffy. Transfer to a piping bag fitted with a nozzle and pipe onto the cold cakes, decorate as desired.

Tip: To make larger cupcakes, use 8 cupcake cases and bake the cakes for 2-3 minutes longer. You may wish to colour the buttercream, divide between two or three bowls and carefully add food colouring. Fresh fruits make good cake decorations.

Recipe courtesy of www.lylesgoldensyrup.com



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