Prep
40 minsBake
30-35 minsServes
12Difficulty
Medium About
These very chocolatey cupcakes are perfect for any special celebrations, each with a fresh raspberry surprise. Every bite of these delicious cupcakes is heaven.
Pre-heat the oven to 180C/160Cfan/gas 4. Line a 12-hole muffin tin with paper cases.
Break the chocolate into a small pan, add the water and heat gently, stirring until melted and smooth.
Place the butter and Tate & Lyle Light Soft Brown sugar in a large bowl and beat with an electric mixer until smooth. Add the eggs and vanilla extract and beat again. Sift in the flour and cocoa, add the ground almonds and beat together. Finally, stir in the chocolate.
Spoon half of the mixture into the paper cases, place two raspberries in each cake then cover with the remainder of the mixture. Bake for 30- 35 minutes or until a skewer inserted comes out clean (apart from raspberry juice) Cool on a wire rack.
TOP TIP
Cupcake wrappers and decorations kindly supplied by Squires Cake Decorating : www.squires-shop.com
To make the buttercream, make sure the butter is soft then put into a large bowl with the Tate & Lyle Royal Icing sugar, Lyle’s golden syrup, milk and vanilla or almond extract. Beat until light and fluffy. Transfer to a piping bag fitted with a nozzle and pipe onto the cold cakes, decorate as wished . Alternatively spoon onto the cake and swirl with a small palette knife.
TOP TIP
For adults, try flavouring the buttercream with Amaretto liqueur instead of extract. If preferred top each cupcake with a fresh raspberry and dust with icing sugar.
Ingredients – 10 items
1
For the Cakes
Dark chocolate
Water
Unsalted butter, softened
Light soft brown sugar
Medium eggs
Vanilla extract
Self raising flour
Cocoa powder
Ground almonds
Frozen raspberries
For the buttercream
Unsalted butter
Fondant Icing Sugar
Lyle’s Golden Syrup
Milk
Vanilla extract
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
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With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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Recipe in bio!
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