Its official. I said so. Its the best recipe in the world. Fact. I did warn you though, one is never enough.
Switch your oven on to 160 fan and make a start..
For 12 cupcakes you’ll need –
225g Self Raising Flour
225g Unsalted butter
225g Golden caster sugar
1 large tbsp. black treacle
1 1⁄2 tbsp. golden syrup
For the buttercream –
200g unsalted butter
400g icing sugar
1 tsp vanilla extract
Cream the butter and sugar together for a few minutes. Next add 1 egg at a time until combined. Don’t worry if it looks scrambled!
Add a spoonful of flour at a time and mix for 10 seconds at the end to combine it all together. Add in your black treacle and golden syrup, mix until all combined.
Spoon into cupcake cases and bake at 160 for around 20-22 minutes.
Make your buttercream.
Mix the butter on its own until light and fluffy.
Add in the icing sugar and mix well. Add vanilla flavouring.
Hints and Tips
If you don’t have time to make your own, use cheats toffee sauce! Buy Tesco dessert toffee sauce (it’s for ice creams but we won’t tell!) While the cupcakes are still warm, poke a hole in the middle of your cupcakes and add in some of this sauce. It’s amazing!
This recipe works well for big cakes too! Use 300g butter, 300g golden caster sugar and 300g self raising flour, 6 eggs, 2 tbsp black treacle and 3 tbsp golden syrup. Yum Yum! Split in 2 x 6 inch tins and back at 160 for around 35 -40 minutes.
Finally, once cooked…. Add a swirl of buttercream and drizzle more toffee sauce over the top. Tuck in! If you want to keep this recipe, head over to our recipes section on our website and download the PDF file. Enjoy xx
Psst… The more black treacle and golden syrup you add, the stickier it gets. Be a devil and add an extra spoon in!