Golden syrup has been made in London since 1881 and is a sticky golden syrup that is great on toast, pancakes and great for baking.
This recipe is so easy and is made in a bowl with no fancy mixers so it's great for a quick and easy bake without much washing up to do!
These muffins are based on my Golden Syrup Loaf Cake which is really delicious with a cup of tea or warm with some custard. It tastes like a steamed syrup sponge cake but is much quicker to make.
These cupcakes are really light and fluffy and one is never enough! I have iced them with custard buttercream buttercream and a drizzle of syrup but they are delicious plain or with custard for dessert!
They freeze really well too but that's if you don't eat them all first!
Start by preheating the oven to 160 degrees centigrade (140 fan) and place 12 muffin cases in a deep muffin tin. Available on Amazon
In a medium sized pan put the butter, golden caster sugar, soft brown sugar and golden syrup.
On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.
In a measuring jug put the milk and egg and mix together with a fork.
In a large bowl weigh the flour then add the sugar mixture and milk mixture and beat together until you have a smooth batter.
Pour the batter equally into the muffin liners. I used a Wilton muffin tin available on Amazon
Bake for 30-35 minutes or until a cake tester comes out clean.
To make the custard buttercream put the butter, custard powder and sieved icing sugar in the bowl of a stand mixer with the whisk attachment.
Whisk with a tablespoon of milk at a time until light and fluffy. You can add a bit more milk if the icing is too stiff to pipe.
Put the buttercream in an icing bag with a star nozzle and pipe a swirl on top of each muffin.
Finish with a little drizzle of golden syrup!
Golden Syrup & Custard Muffins
Sarah's servings: 12
Sarah's skill: Easy
Baking time: 30-35 minutes
Ingredients:
Muffins
125g Butter
60g Golden caster sugar
60g Soft brown sugar
200g Golden syrup
225g Self raising flour
1 Large egg
150ml Semi skimmed milk
Icing
225g Soft unsalted butter
350g Sieved icing sugar
100g Custard powder
4-6 Tbsp Milk
2 Tbsp Golden syrup (to drizzle)
Method:
Pre-heat the oven to 160 degrees centigrade (140 fan).
Put 12 muffin cases in a deep muffin tin.
In a medium sized pan put the butter, golden caster sugar, soft brown sugar and golden syrup. On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.
In a measuring jug put the milk and egg and mix together with a fork.
In a large bowl weigh the flour then add the sugar mixture and milk mixture and beat together until you have a smooth batter.
Pour the batter equally into the muffin liners.
Bake for 30-35 minutes or until a cake tester comes out clean.
To make the custard buttercream put the butter, custard powder and sieved icing sugar in the bowl of a stand mixer with the whisk attachment.
Whisk with a tablespoon at a time of milk until light and fluffy. You can add a bit more milk if the icing is too stiff to pipe.
Put the buttercream in an icing bag with a star nozzle and pipe a swirl on top of each muffin.
Finish with a little drizzle of golden syrup!
Sarah’s extra slice…….
These cakes freeze really well without the icing.
I used these muffin cases from Amazon