PROMOTION
baking!
LET’S GET Bake your way into the Easter break with a batch of gorgeously cute cupcakes
E
aster is a great time to get baking, whether it’s a sweet treat for the family or a home-baked gift for someone special. Using the complete Tate & Lyle® Sugars range, you’ll find many ways to experiment with sweet sensations in the kitchen. Tate & Lyle® Sugars have an extensive range of Fairtrade brown and golden sugars which are made from 100 per cent cane sugar, which is grown in sunnier climates and then processed in the Tate & Lyle® Sugars refinery on the banks of the Thames. Bakers mostly reach for Tate & Lyle® Fairtrade Light Soft Brown Sugar, £1·39/500g (28p/100g), a moist variety with fine-sized crystals and a caramel flavour. Choose the brand’s Fairtrade sugars, to help farmers around the world have a brighter future. An equally essential storecupboard ingredient is Tate & Lyle® Icing Sugar, 88p/500g (18p/100g), for making glacé or buttercream icing. Then there’s the national treasure of home baking, Lyle’s Golden Syrup®, Baking Bottle, £1·89/600g (32p/100g). The iconic tin is a delight, but the bottle is easier for pouring, and delivers the same authentic taste. Enjoy sweet treats this Easter and give your table the wow factor with this delicious cupcake recipe.
E A ST E R R O C KY R OA D C U P C A K E S Makes 12 Takes 1 hr 5 mins Cost per serve 72p 175g unsalted butter, softened 150g Tate & Lyle® Fairtrade Light Soft Brown Sugar 25g Lyle’s Golden Syrup® 3 eggs 175g self-raising flour 20g cocoa 1 heaped tsp baking powder 110g dark or milk chocolate, chopped into small pieces For the buttercream 60g unsalted butter, softened 2 tbsp Lyle’s Golden Syrup® 95g Tate & Lyle® Icing Sugar 25g cocoa, plus extra for dusting To decorate 60g mini marshmallows 1 x 328g bag mini Easter eggs 60g flaked almonds or white chocolate buttons
1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the butter, sugar, syrup and eggs in a bowl and beat together with an electric hand mixer for about a minute until soft and creamy, then sift over the flour, cocoa and baking powder and beat
again briefly. Fold in the chocolate pieces. 2 Spoon the mixture into paper cake cases in a 12-hole muffin tin. Bake on the middle shelf of the oven for 20-25 minutes, until well risen – the surface should spring back when lightly pressed with a finger. Transfer the cakes to a wire rack to cool. 3 To make the buttercream, combine the butter and syrup in a bowl. Sift over the icing sugar and cocoa, and beat with a wooden spoon until smooth and creamy. Spoon the buttercream onto the cakes and, using a small palette knife, lightly spread the icing on top. 4 Arrange the mini marshmallows, chocolate eggs and almonds or white chocolate buttons on top, slightly pressing them into the icing. Spoon a little cocoa into a sieve and lightly dust over the cakes, to serve. Each cupcake contains Energy
2331kJ 476kcal 24%
Fat
Saturates
Sugars
Salt
31g 17g 49g 0·5g 45% 84% 54% 9%
of the reference intake. See page 106. Carbohydrate 64g Protein 8g Fibre 3g
Sweet cred
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