This is a great reliable recipe that produces an evenly domed cupcake that keeps well for about 3 or 4 days. It is sweet, rich and delicious. Last time I made them they disappeared very quickly!
Ingredients
- 125g butter, chopped coarsely
- 100g white eating chocolate, chopped coarsely
- 2/3 cup (150g) firmly packed brown sugar (I use dark brown)
- 1/4 cup (90g) golden syrup
- 2/3 (160ml) milk
- 1 cup (150g) plain flour
- 1/3 cup (50g) self raising flour
Instructions
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1. Preheat the oven to modeately slow (170celcius/150celcius fan-forced). Line 6-hole texas or 12-hole standard muffing pan with paper cases.
2. Combine butter, chocolate, sugar syrup and milk in small saucepan; stir over low heat, until smooth. Transfer mixture to medium bowl; cool 15 minutes.
3. Whisk sifted flours into chocolate mixture, then egg. Divide mixture evenly among case.
4. Bake large cakes about 40 minutes, small cakes about 30 minutes. Turn cakes onto wire rack to cool.
how much egg ? One?? Is golden syrup maple syrup?
Sorry, it seems i left the egg off totally! Its 1 egg. Golden Syrup is similar to maple syrup, i guess you could substitute it if you can't find golden syrup. I think it may be like an Aussie thing: Golden syrup is kind of like the consistency of honey but its made from sugar cane I think. Let me know how it works with maple syrup if you try it, or maybe you could try honey?
I think Golden syrup would be like Corn syrup;)
It is a refiner's syrup produced in the UK and AU. It is thicker than corn syrup.
Mmmmm they are seriously delicious! This one is definately going in my favourites! :)
These sound wonderful, Would the recipe work for regular cake as well, instead of cupcakes?
I don't know if corn syrup would work. It has the texture but golden syrup is eye-wincingly sweet.
hiya, am always looking for a corn syrup sub as we don't have it in the uk and I have bben told that corn syrup has a completely different tast to golden syrup , which is a type of treacle and more towards honey type than the black treackle . also i stumbled upon you as i was looking for a caramel mud cake for cupcakes - so cant wait to try ... we have nothing like your range here ! below just for kiwiga181 the cake version ... happy munching http://www.taste.com.au/recipes/12743/caramel+mud+cake
Golden syrup is thick, dark and very sweet which helps give the caramel flavour to the cake. Corn syrup does not give the same affect, but if you are looking for a subsitute, you might try molasses. Maybe not quite as much given molasses is much sweeter again.
Maybe it is similar to molasses.
I think it's a kind of treacle? I live in NZ so have grown up with golden syrup and never laid eyes on treacle, but I think it's similar....? I would say molasses is too dark.
I'm now making double quantities of this- one batch in the oven whilst I slather spoonfuls of the mixture into my mouth!! (I dont usually eat the raw batter, but after licking a speck off my finger, I couldn't resist!!) Just hope the cooked cakes are as good ;) As for golden syrup- I'm in the UK where its widely available, and I doubt molasses or corn syrup would work (my Mum is american so a familiar with these ingredients). I would suggest runny honey as a substitute.
I just did a bit of searching for golden syrup. My dad is from London and I remember seeing that can in the pantry as a child. We had Lyle's Golden Syrup which comes in a little can, not in a bottle. I'm pretty sure I've seen it at the local grocery stores. Our Publix has an English section and I'm sure it would be there. Also, something like cost plus world market or a farmer's market would probably have it.
Can't wait to try it out!
can you convert the grams into cups????? sounds really good
I've used Dark Karo Corn Syrup as a substitute for Golden Syrup in several different recipes and the taste is very similar--milder than molasses, but stronger in flavor than light corn syrup.. If you can find Sorghum Syrup, that's the closest I've tasted--it may be almost the same thing--it's common in the Southern States (my dad was from Mississippi and we always had a can of it around)
Here are the ingredients converted to US measures by weight (dry ingred) or liquid measure:
125g butter, chopped coarsely (1 stick-4 oz-1/2 c.) 100g white eating chocolate, chopped coarsely (3.5 oz bar) 2/3 cup (150g) firmly packed brown sugar (I use dark brown) (5.36 oz) 1/4 cup (90g) golden syrup (3.17 fl. oz) 2/3 (160ml) milk (5.4 fl.oz) 1 cup (150g) plain flour (5.36 oz) 1/3 cup (50g) self raising flour (1.76 oz)
You can sometimes get Golden syrup in Whole foods.
I made these cupcakes last night, and they were AMAZING! Everybody that tasted them loved them. I messed up and forgot the milk when I was making the caramel, and I added it after I had it cooling in the bowl already, and they still came out great. I can already tell this will be a family favorite.
Also, I ordered my Golden Syrup on Amazon, and I had it in two days because I have the Amazon Prime.
Mmm, just made these, very good!
What kind of icing would you use for these??