Treacle Mini Cupcakes

Instructions

1. 1

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

2. 2

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

   Tip: Whisk until well combined.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy.

   Tip: Scrape down the sides of the bowl as needed.

4. 4

   Add the eggs one at a time, beating well after each addition.

   Tip: Scrape down the sides of the bowl as needed.

5. 5

   With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the golden syrup, beginning and ending with the dry ingredients.

   Tip: Be careful not to overmix.

6. 6

   Divide the batter evenly among the muffin cups.

   Tip: Fill the cups about 2/3 full.

7. 7

   Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

   Tip: Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

8. 8

   To make the treacle filling, combine the treacle and 25g of water in a small saucepan.

   Tip: Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.

9. 9

   To make the oat and brown sugar topping, combine the oat flour, brown sugar, and 25g of water in a small bowl.

   Tip: Mix until well combined.

10. 10

    To assemble the cupcakes, use a small spoon to fill a hole in the center of each cupcake with the treacle filling.

    Tip: Top with a dollop of the oat and brown sugar mixture.

11. 11

    Serve warm or at room temperature.

    Tip: These cupcakes are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.