Lyle's® Lemon Drizzle Cupcakes
- For the cupcakes
- 185g unsalted butter, cubed, softened
- 3 tbsp Lyle’s Golden Syrup®
- 150g Tate & Lyle® Golden Caster Sugar
- 185g self-raising flour
- 3 large eggs
- 1 lemon, zested
- 1 1/2 tbsp lemon juice
- 1 1/2 tbsp milk
- For the lemon drizzle topping and decoration
- 4 tbsp lemon juice
- 2 tsp Lyle’s Golden Syrup®
- 225g Tate & Lyle® Golden Granulated sugar
- Decorative sugar flowers
Preheat the oven to 180°C/Fan 160°, Gas 4.
Combine the butter, Lyle’s Golden Syrup®, Tate & Lyle® Golden Caster Sugar, flour, eggs, lemon zest, juice and milk together in a bowl. Beat together with an electric hand mixer for about 1 minute until soft and creamy.
Divide the mixture between the paper cases and bake on the middle shelf of the oven for 20-25 minutes until well risen, golden brown and they spring back when lightly pressed with a finger.
For the topping stir the lemon juice, Lyle’s Golden Syrup® and Tate & Lyle® Golden Granulated Sugar in a bowl.
Transfer the cupcakes to a wire rack and before they cool spoon over the lemon topping so that the lemon soaks in and the sugar stays on the top. Leave to cool.
Decorate with the sugar flowers and serve.
Recipe courtesy of Lyle's Golden Syrup®