Ingredients

 

 

  • For the cupcakes:

  • 175g unsalted butter, softened
  • 25g Lyle’s Golden Syrup
  • 150g Tate & Lyle Light Soft Brown Sugar
  • 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
  • 25g mini marshmallows
  • 40g dried cranberries
  • 25g flaked almonds
  • 40g mixed peel
  • Cocoa, for dusting

    Method

    Preheat the oven to 180°C/160°Fan, Gas 4.

    Put the butter, Lyle’s Golden Syrup®, Tate & Lyle® Light Soft Brown Sugar 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 in a mixing bowl. Sift over the Tate & Lyle icing sugar and cocoa and beat with a wooden spoon until smooth.

    Spoon the butter cream onto the cakes and, using a small palette knife, lightly spread the icing to the edges of the cases. Arrange the popcorn, marshmallows, cranberries, almonds and mixed peel 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.