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Hokey Pokey Cookie Cupcakes

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Where would Kiwi baking be without golden syrup? Without this one wonderful ingredient we wouldn’t have hokey pokey, hokey pokey biscuits, ginger gems… the list goes on!

While there are countless amazing recipes that use golden syrup to give them that something special, I wanted to create something as unique as the product itself… that’s where these hokey pokey cookie cupcakes come in.

Unlike standard cupcakes each one of these has a biscuit base made using fresh, homemade hokey pokey biscuits. Each base is topped with fluffy golden syrup cake, a generous swirl of golden syrup buttercream and finished with a sprinkling of hokey pokey biscuit crumbs.

What really makes these cupcakes is the homemade biscuit base. Yes, it requires a bit of effort, but it’s totally worth it. Plus the recipe only uses half a batch, so if you don’t worry about halving it you’ll still have plenty of biscuits left for your cookie jar!

I’m sure I can guess what you’re thinking – these cupcakes must be overly sweet, right? Wrong! I adjusted the amount of sugar used in both the cupcake and buttercream, so there’s not really any extra sweetness. Instead, you get the beautifully rich flavour of golden syrup, without being overwhelmed with sweetness – win!

Check out the hokey pokey biscuit and cupcake recipes below, and click here to find out how to make the golden syrup buttercream.

Kirsten
High Tea with Dragons

Like this recipe? Then click here for more recipes, ideas and inspiration.

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Hokey Pokey Biscuit recipe from Chelsea. Cupcake recipe from High Tea with Dragons.

Ingredients

Biscuits & cupcake bases

  • 125g butter
  • ½ cup sugar
  • 1 Tbsp golden syrup
  • 1 Tbsp milk
  • 1 ½ cups flour
  • 1 tsp baking soda
  • 50g butter, melted (for bases)

Golden syrup cupcakes

  • 75g butter, room temperature
  • 2/3 cup golden caster sugar
  • 2 Tbsp golden syrup
  • 1 egg
  • 1 cup plain flour
  • 1 tsp baking powder
  • 4 Tbsp milk

Method

Biscuits & cupcake bases

  1. Preheat oven to 180 degrees Celsius and line two baking trays.
  2. Combine butter, sugar, golden syrup & milk in a saucepan. Heat until butter is melted and mixture is nearly boiling, stirring constantly. Remove from heat. Allow to cool until lukewarm.
  3. Sift flour and baking soda together. Add to the cooled mixture. Stir well.
  4. Roll tablespoonfuls of mixture into balls. Place on a prepared baking tray, press down lightly with a fork. Bake for 15 – 20 minutes or until golden brown. Allow to cool.
  5. Place ½ batch of biscuits in a food processor and grind to a crumb. Scoop out one or two tablespoons of crumbs and set aside. Add melted butter to remaining mixture and mix until well combined.
  6. Line a 12-hole cupcake pan with cupcake liners. Scoop heaped teaspoonful of biscuit mixture into each case, packing until firm.

Golden syrup cupcakes

  1. Preheat oven to 180 degrees Celsius.
  2. Cream butter and sugar until light and fluffy. Add golden syrup and mix until smooth. Add egg and mix well.
  3. Add flour and baking powder, and mix until well combined. Add milk and mix well.
  4. Spoon mixture into a piping or snaplock bag and snip off the corner. Squeeze mixture into prepared cases until two-thirds full (note: don’t spoon the mixture straight into the cases as this will disturb the biscuit base)
  5. Bake for 15-20 minutes, or until an inserted skewer comes out clean. Allow to cool completely before icing.

Click here for the golden syrup buttercream recipe!

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