Golden syrup cupcakes with vanilla cream cheese frosting, Jubilee goodies - part two of two

For the Jubilee I have tried to use what I consider ‘British’ flavours where possible and it doesn’t get much more British than the wonderful thing that is golden sryup.  I could eat this straight from the pot even though it’s sweeter than sweet.  Thank goodness they now make it in squeezy pots so you can get a quick hit without needing to make a spoon dirty!

Using my beautiful cupcake cases and flags from Lakeland (the rest of which I shall use for the Olympics) these little cakes quickly become something very special; fancy cases and decorations are ideal if – like me – you’re not the world’s best decorator and don’t have a lot of patience to try and learn.

I don’t often make cream cheese frosting but decided to go with it here to offset the sweet syrupy sponges; it works really well and its smooth texture in particular is lovely.  Mr CC is going through a phase where every buttercream/frosting I make is his new favourite; this is his new favourite because it ‘tastes like ice cream’.  I can see what he means but I think it tastes more like whipped cheesecake.

The sponge was lovely and light – not dissimilar to a steamed sponge pudding.  It's also sticky and the top develops a muffiny crust, which is always a bonus!

Breaking news: One and a half cupcakes in, this is now officially Mr CC’s favourite ever cupcake.  Jubilee weekend hits new heights!

Ingredients

For the sponges:

115g unsalted butter
100g light muscovado sugar
230g golden syrup
1 egg
150ml milk – I used semi-skimmed
225g self raising flour

For the icing:

300g cream cheese – I used Philadelphia
150g icing sugar
2 teaspoons vanilla extract

Method

Preheat the oven to 170°C/fan oven 150°C/325°F/Gas mark 3

Line a cupcake pan with paper cases.

Start by making the sponges: place the butter, sugar and golden syrup into a saucepan and melt, over a gentle heat, stirring until the sugar crystals have dissolved.

While the butter mix is melting, combine the egg and milk in a jug and whisk until combined.

Take the butter mix from the heat and stir in the flour.

Add the milk/egg mix and stir until smooth and well combined.  I started out using a whisk to do this before my feebleness made me transfer it to my stand mixer.  The mix will be runny – don’t panic!

Ladle the batter into the cupcake cases and bake for approximately 20 minutes or until a skewer inserted into the sponge comes out clean.  Mine took exactly 20 minutes.

As soon as you can safely handle the cakes, remove them from the tin and leave to cool completely on a wire rack.

Now make the icing: Beat together all the ingredients until smooth and whippy.

Spoon into a piping back and refrigerate for 5 minutes to firm up.

Pipe onto the cupcakes and decorate as you wish.

Keep the cakes in the refrigerator, taking care to bring them fully to room temperature before eating – this provides the best flavour.

Bask in the glory of the wonderful thing you have created.

Eat.