Is it too late to wish you a happy New Year? No? Happy New Year! May it be as awesome as you would like it to be!

Usually I would have New Years resolution (like dieting, being more healthy, working out etc.) but I decided to throw these out of the window and just make this year the best year ever and enjoy lots of cakes.
You could say I haven’t got any willpower when it comes to cake. I just can’t say no. Story of my life. I have come to terms with it and fully embrace it now.

On Instagram I shared a photo for these Custard & Sticky Pudding Cake Cupcakes and it has gone viral. It has received more likes than I have followers, haha, and because I have been asked for the recipe I’d like to share it with you today.

A few years ago when I came to England as an Au Pair a friend introduced me to Lyle’s Golden Syrup cake and Ambrosias Devon custard. We would put a huge slab of cake in a bowl drown it in custard and chuck it in the microwave to warm up. Serious comfort food! I have loved it ever since and I thought I make a cupcake out of it. (Just don’t warm it up or the buttercream will melt away!)

It is a basic vanilla cupcake filled with vanilla custard. Topped with Golden Syrup buttercream and sticky pudding cake. Drizzle some Golden Syrup over it and enjoy!
The Golden Syrup has a slight caramel-y flavour (and I love caramel) in the buttercream and brings out the flavour of the custard and cake really well.

Recipe Custard & Sticky Pudding Cake Cupcakes

Method:

Preheat your oven to 180 degrees Celsius and line you muffin pan with the cupcake cases.
Cream the butter and sugar together until pale. Add one egg at a time and combine well. Add the vanilla extract again mixing well. Combine flour, baking powder and salt in a bowl. Now add one third of the dry ingredients along with some milk to the butter mix. Repeat until it is all used up. Only stir until just combined.
Fill the cupcake cases half way with the batter and bake for 20 to 23 minutes (depending on your oven).
Insert a skewer to check for doneness. Leave to cool for a few minutes then take the cupcakes out of the tray, leaving them to cool on a wire rack.

Prepare the buttercream while the cupcakes cool.
Beat the butter in a bowl and gradually add the icing sugar. When it gets too dry add a little bit of milk and keep beating. Add the Golden Syrup and beat well again. If the buttercream seems a bit hard and is not easily spreadable add a bit more milk until it is soft. It needs to be soft (but not runny) otherwise it will be really hard to get it through the nozzle when decorating the cupcakes.
Fit a piping bag with a nozzle (I used an open star nozzle) and fill it with the buttercream.

When the cupcakes are cooled you can then core them carefully. For this I have used an apple corer which makes coring cupcakes (and apples of course) really easy! Spoon some custard in the hole or use a plastic squeeze bottle for less mess.
When all cupcakes are filled pipe the buttercream around the hole you made (leaving the centre open). Cut some sticky pudding cake in small cubes and fill the hole you left in the buttercream with it. Drizzle some Golden Syrup over the cupcakes and enjoy!

I’d love to see your photos if you tried any of the recipes! :)