For those of you that have been reading my blog for a while, you will know that I rarely can be bothered to pipe frosting. However, this recipe was an exception 🙂
I did still use my cheat’s way of making the cupcakes themselves. My thought is why bother risking making a cake batter from scratch when I know this method using a store-bought mix will turn out perfectly moist every time?
Of course if you don’t like chocolate cupcakes then you can mix and match the frosting with a different flavour of cake.
The recipe for the frosting is adapted from one I found on SBS Food.
Ingredients – makes 12 cupcakes:
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1/3 cup light sour cream
- 1 egg, lightly beaten
1 packet (340g/12oz) chocolate cake mix (I used my supermarket’s own brand)
- 125g/4.5oz unsalted butter, at room temperature
- 1/4 cup golden syrup
- 30g/1oz brown sugar
- 1 big pinch sea salt flakes
- 125g/4.5oz icing sugar (powdered sugar)
- Heat your oven to 180C/160C fan forced/350F.
- Line 12 holes of a muffin pan with cupcake papers.
- Put the milk, oil, sour cream and egg into a jug and whisk to combine.
- Place the cake mix into a medium bowl. Add the liquid from the jug and then mix with a fork until smooth.
- Carefully divide the batter between the cupcake papers in the pan.
- Bake for approximately 15 minutes – the time taken will depend on the depth of the cupcake papers that you are using. They are cooked when a skewer inserted into one of the centre cakes comes out clean.
- Remove from the oven and leave in the pan for 5 minutes. Transfer to a wire rack to cool completely.
- To make the frosting, put the butter, golden syrup, sugar and salt into a bowl and use an electric mixer to beat until pale and fluffy. Gradually fold in the icing sugar until you have a smooth frosting.
- Once the cupcakes have cooled, pipe or spread the frosting over the top of each cupcake.
- Serve and enjoy!