These Syrup Cupcakes are a delightful twist on traditional baking, combining the deep, molasses-like richness of Steen’s syrup with warm spices like nutmeg and cinnamon. The result is a tender, moist crumb that is both comforting and exotic. Perfect for afternoon tea or as a sweet finish to a family dinner, these cupcakes offer a unique flavor profile that stands out from standard vanilla or chocolate treats. The use of boiling water activated with soda creates a light texture, while the generous amount of oil ensures they stay fresh for days. A wonderful, homemade-style dessert that brings international flair to your kitchen table.
Syrup Cupcakes
Description
These Syrup Cupcakes are a delightful twist on traditional baking, combining the deep, molasses-like richness of Steen's syrup with warm spices like nutmeg and cinnamon. The result is a tender, moist crumb that is both comforting and exotic. Perfect for afternoon tea or as a sweet finish to a family dinner, these cupcakes offer a unique flavor profile that stands out from standard vanilla or chocolate treats. The use of boiling water activated with soda creates a light texture, while the generous amount of oil ensures they stay fresh for days. A wonderful, homemade-style dessert that brings international flair to your kitchen table.Ingredients
Directions
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Preheat oven to 325&# 194;°F (165ðC). Line a standard 24-cup muffin tin with paper liners or grease lightly with oil.
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In a large mixing bowl, whisk together the sugar, nutmeg, cinnamon, and Steen's syrup until well combined.
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Add the oil and eggs to the syrup mixture and beat vigorously until the batter is smooth and slightly thickened.
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In a separate small bowl, dissolve the baking soda into the boiling water. It will fizz immediately.
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Pour the boiling water mixture into the wet ingredients and stir gently to combine.
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Gradually add the flour to the wet mixture, stirring gently until just incorporated. Do not overmix, as this will make the cupcakes tough.
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Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 1935.7kcal
- % Daily Value *
- Total Fat 86.2g133%
- Saturated Fat 13.7g69%
- Cholesterol 139.9mg47%
- Sodium 56.4mg3%
- Total Carbohydrate 272.2g91%
- Dietary Fiber 5.4g22%
- Sugars 115.0g
- Protein 21.5g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped cupcakes for up to 2 months.
If Steen's syrup is unavailable, you can substitute with a high-quality dark corn syrup or golden syrup, though the flavor profile will be slightly different.
For a denser cake texture, you can bake this batter in two 8-inch round pans at 350ðF for 30-35 minutes, or in a 9x13 inch pan at 350ðF for 40-45 minutes.
Ensure the water is truly boiling when added to the baking soda to activate the leavening agent properly. This helps create a light and airy crumb.
