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®