Lyle's® Rocky Road Cupcakes
- For the cupcakes
- 175g unsalted butter, softened
- 150g Tate & Lyle® Light Soft Brown Sugar
- 25g Lyle’s Golden Syrup®
- 3 large eggs
- 175g self-raising flour
- 20g cocoa
- 1 rounded tsp baking powder
- 110g dark chocolate, 70% cocoa solids, chopped into small pieces
- For the buttercream
- 60g unsalted butter, softened
- 2 tbsp Lyle’s Golden Syrup®
- 95g Tate & Lyle® Icing Sugar
- 25g cocoa
- For the decoration
- 20g ready-made sweet popcorn
- 40g mini marshmallows
- 25g flaked almonds
- 265g mini chocolate Easter eggs
- Cocoa, for dusting
Preheat the oven to 180°C/160°Fan, Gas 4.
Put the butter, Tate & Lyle® Light Soft Brown Sugar, Lyle’s Golden Syrup® and eggs together in a bowl, then sift over the flour, cocoa and baking powder. Beat together with an electric hand mixer for about 1 minute until soft, and creamy, then fold in the chocolate.
Divide the mixture between the muffin cases and bake on the middle shelf of the oven for 20-25 minutes until well risen and they spring back when lightly pressed with a finger.
Transfer the cupcakes to a wire rack to cool.
For the butter cream, combine the butter and Lyle’s Golden Syrup® in a mixing bowl. Sift over the Tate & Lyle® Icing Sugar and cocoa and beat with a wooden spoon until smooth and creamy.
Spoon the butter cream on to the cakes and, using a small palette knife, lightly spread the icing to the edges of the cases. Arrange the Easter eggs, marshmallows and almonds on top, slightly pressing them into the icing. Spoon a little cocoa into a small sieve and lightly dust the cakes. Arrange on a plate and serve.
Recipe courtesy of Lyle's Golden Syrup®