Sugar and caramel lace cupcakes

  • 50 mins cooking
  • Makes 12 Item
  • Print


Sugar and caramel lace cupcakes
  • 125 gram butter, chopped coarsely
  • 100 gram white eating chocolate, chopped coarsely
  • 2/3 cup (150g) firmly packed light brown sugar
  • 1/4 cup (90g) golden syrup or treacle
  • 2/3 cup (160ml) milk
  • 1 cup (150g) plain flour
  • 1/3 cup (50g) self-raising flour
  • 1 egg
  • 1/2 cup (80g) icing sugar


Sugar and caramel lace cupcakes
  • 1
    Preheat oven to 170°C/340°F. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.
  • 2
    Stir butter, chocolate, brown sugar, syrup and milk in a small saucepan, over low heat, until smooth. Transfer mixture to a medium bowl; cool 15 minutes.
  • 3
    Whisk sifted flours into chocolate mixture, then whisk in egg. Spoon mixture into paper cases.
  • 4
    Bake cakes about 30 minutes. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool.
  • 5
    Just before serving, place a doily, lace or stencil over cold cake; sift a little icing sugar over doily, then carefully lift doily away from cake. Repeat with remaining cakes and icing sugar.


You will need some lace, a doily or a stencil for decorating these cakes.

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