Treacle Cupcakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.

   Tip: For even baking, make sure the liners are pressed firmly into each cup.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Use a whisk to ensure the dry ingredients are well combined.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy. Add the treacle and beat until smooth.

   Tip: Scrape down the sides of the bowl as needed to prevent the butter from escaping.

4. 4

   Beat in the eggs one at a time, then beat in the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Be careful not to overmix, as this can lead to tough cupcakes.

6. 6

   Divide the batter evenly among the muffin cups.

   Tip: Fill each cup about 2/3 full to allow for even rising.

7. 7

   In a small bowl, mix together the brown sugar and oats. Add the cold milk and mix until a crumbly streusel forms.

   Tip: The mixture should be crumbly, not soggy.

8. 8

   Sprinkle the streusel evenly over the cupcakes.

   Tip: This will create a crunchy topping and a sweet, gooey center.

9. 9

   Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

   Tip: Keep an eye on the cupcakes during the last 5 minutes of baking, as they can go from perfectly cooked to overcooked quickly.

10. 10

    Allow the cupcakes to cool completely in the tin before frosting and serving.

    Tip: This will help the cupcakes to set and make them easier to handle.

11. 11

    To make the treacle filling, combine the treacle, butter, and vanilla extract in a small saucepan. Heat over low heat, stirring constantly, until the treacle is smooth and creamy.

    Tip: Be careful not to let the treacle boil, as this can cause it to seize up.