For the chocolate cupcakes 175g self raising flour
2 tablespoons cocoa powder 1 teaspoon bicarbonate of soda 150g golden caster sugar 2 eggs 150ml sunflower oil 150ml semi-skimmed milk
2 tablespoons golden syrup
For the salted caramel flavoured frosting 225g icing sugar 100g unsalted butter
1 teaspoon vanilla essence
golden syrup to taste
salt to taste
Preheat the oven to 180 degrees.
In one bowl, mix together all the dry ingredients (flour, cocoa powder, bicarbonate of soda, caster sugar).
In another bowl, beat together the eggs. Measure out the milk and sunflower oil together into a jug.
Add the wet ingredients (milk/oil mix, eggs, golden syrup) to the dry ingredients, and mix well. The mixture should be runny and silky looking.
Line a muffin tray with muffin cases, and fill them to about 3/4 full of mixture.
Bake in the oven at 180 degrees for around 20 minutes. Depending on your oven, they may take slightly less time to cook - check after 18 minutes; if the cakes are spongy to the touch and a skewer comes out clean, the cakes are ready.
Once cooled, mix the ingredients for the frosting together in a bowl. If the frosting is too stiff to work with, add a small amount of milk (a teaspoon or 2) to make it softer. Taste the frosting as you mix it to ensure it is sweet and salty enough - remember, you can't take any of the ingredients out once you've mixed them in, so it's better to put in a little at a time until you're happy with the result. Spread the frosting liberally over the top of the cupcakes.
The cupcakes can be decorated with a little sprinkle of sea salt if you haven't added much to the frosting, but personally I prefer to decorate them with a Rolo. Frozen Rolos can also be added to the cupcakes just before being put in the oven to give them a gooey centre.