Golden Syrup Cupcakes

Oops ... No sugar? Ah, but I've got golden syrup in the cupboard.
So, here they are, I made golden syrup cupcakes.  As an experiment, I put everything in a bowl and mixed with an electric hand mixer. Easy does it. :)  The result was surprisingly great. The texture of the cupcakes was really fine. They have an almost velvety like texture and they are very light and moist. They also have the rich sugary flavour of golden syrup.
Ah, I have to mention that I put some chopped prunes which I happened to have in my cupboard.
So these are really "cupboard cupcakes."

Ingredients

• 6 oz low-fat spread (or butter if you prefer) 
• 6 oz golden syrup
• 6 oz SR flour (or Plain flour)
• 1 tsp baking powder (if you use the Plain flour, increase the BP to 2 tsp)
• 2 eggs
• 1 tsp lemon juice
• 1 Tbsp  Milk

Method

1. Pre-heat the oven 160-180 °c      
2. Put all ingredients in the food processer and mix well. Or put all  ingredients in a bowl and mix with  electric hand mixer.
3. Add more milk if necessary until you achieve the dropping texture  
4. Pour the mixture into the prepared muffin cases in the muffin baking try.
5. Bake in the oven for 25-30 minutes
6. When the cupcakes are baked, let them stand for 5 minutes in the baking tray, then turn them out. 

Lemony Golden Syrup Muffins

Golden syrup is a kind of comfort food, isn't it? So, here are the muffins which make you feel "ahhhh". I was looking for a muffin recipe and found one in Nigella.com. Her recipe suggests adding extra golden syrup to the middle of each muffin, but I decided to pour "lemony golden syrup" into each muffin instead. It makes the muffins lovely and moist with a hint of lemon flavour. :)  

Ingredients 

• 200g flour
• 50g caster sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 3 tablespoons (90g) golden syrup
• 1 dash of vanilla extract
• 1 egg
• 50ml vegetable oil
• 130 ml milk
• golden lemon syrup (golden syrup + lemon juice) 

Method

1.     Pre heat the oven, 200  (190 fan oven)

2.    Mix all the dry ingredients together in a bowl.

3.    Mix all the wet ingredients together in a separate bowl.

4.    Add the wet ingredients to the dry ingredients and lightly mix.

5.    Spoon the mixture into the muffin cases and bake them for 20 minutes.

6.    When the muffins are baked, poke a few holes into each muffin with a very fine skewer and pour the golden lemon syrup into each muffin.

Serve while still hot, with a cup of tea or coffee. 
They would also be great turned into a pudding with a big dollop of custard.

Golden Syrup Cake

Here is the regular loaf tin version of the Golden Syrup Cake on the BBC Good Food.

I wanted to bake a very sticky syrupy cake.
Yes, this cake is seriously sugary... and it actually becomes even stickier the next day.
Well, certainly this will cheer you up when you are very tired and a bit fed up.
Go on.
Have a cuppa and a slice.   :)

Ingredients 

•  4 oz Butter (or Low-fat spread)
•  4 oz Sugar (light muscovado adds depth but caster is fine)
•  8 oz Golden syrup
•  8 oz SR flour
•  1 Egg
•  150 ml Milk

Method

1.     Preheat the oven to 140C/fan (or 160/C - gas mark 3). Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place.

2.     Place butter (I used low-fat spread), syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occasionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).

3.     Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes so you will need a little patience. Pour the mixture into the tin.

4.     Bake for around 50 minutes to an hour. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.

This cake keeps for a week and only improves with time!