Hokey Pokey Creamy Cupcakes

MAKES 12 PREPARATION 50 MINUTES COOKING 20 MINUTES

75g butter, at room temperature 2 / cup caster sugar 3 2 tablespoons golden syrup 1 egg 1 cup plain flour 1 teaspoon baking powder ¼ cup milk CREAMY FROSTING 100g butter, softened 2 cups icing sugar, sifted 2 tablespoons cream HOKEY POKEY CRUMBLE 5 tablespoons white sugar 2 tablespoons golden syrup 1 teaspoon baking soda

1. Preheat oven to 180°C. Line 12 muffin tin holes with cupcake cases.

2. Cream butter and sugar until light and fluffy. Add golden syrup, then egg, combining well.

3. Add flour and baking powder, then mix until combined. Add milk and blend well.

4. Fill the cupcake cases two-thirds full. Bake for 15-20 minutes or until a skewer comes out clean.

Set aside to cool.

5. CREAMY FROSTING. In a large bowl, using an electric beater, beat all ingredients together until pale and smooth.

6. HOKEY POKEY CRUMBLE. Grease the base and sides of a 20cm x 20cm slice tin with baking paper. Place sugar and golden syrup into a heavy-based saucepan, then heat gently, stirring constantly until sugar dissolves.

7. Increase heat, bring to the boil and boil for two minutes. Stir occasionally to prevent burning. Remove from heat, then add baking soda and stir very quickly – the mixture will froth up. Pour into prepared tin immediately.

8. To assemble, place a dollop of the frosting on each cupcake, topped by shards of hokey pokey.