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Golden Syrup Cupcakes by
Serves:  12 cupcakes sized or 6 muffin sized
 
Ingredients: Golden Syrup Cupcakes
Cakes:

75g unsalted butter, softened
50g Caster Sugar
2 level tbsp Golden Syrup
1 large egg, beaten
150g self raising flour, sifted
1 tsp vanilla essence
2 tbsp milk

Buttercream:

250g Icing Sugar
75g unsalted butter
2 level tbsp Golden Syrup
2 tbsp milk
½ tsp vanilla extract
 
Method:
Preheat oven to 180c (160c fan) or gas mark 4.

Place 12 cupcake cases into a bun tin. Put all of the cake ingredients into a bowl & beat until smooth. Divide the mixture between the 12 cases & bake for 15 mins until golden. Put on a cooling rack whilst you make the buttercream.

Put all of the buttercream ingredients into a bowl (making sure the butter is soft first) & beat until light & fluffy. Either pipe or spread onto the cakes as desired.
 
Tip:
I made 6 muffin sized cakes instead & cooked them for 5 minutes longer.
 
Prep Time: 10 mins
Cook Time: 15-20 mins
 
 
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