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Syrup Cupcakes

Syrup Cupcakes recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 24
Calories: 1935.7
Dietary: Vegetarian
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
  • 1 1/2 cup Sugar
  • 1 teaspoon Nutmeg
  • 1 1/4 cup Steen's syrup
  • 1 cup Boiling water
  • 2 teaspoon Baking soda
  • 1 1/3 cup Oil
  • 3 Eggs
  • 2 3/4 cup All-purpose flour
  • 1 teaspoon Cinnamon
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165ðC). Line a standard 24-cup muffin tin with paper liners or grease lightly with oil.
  2. 2
    In a large mixing bowl, whisk together the sugar, nutmeg, cinnamon, and Steen's syrup until well combined.
  3. 3
    Add the oil and eggs to the syrup mixture and beat vigorously until the batter is smooth and slightly thickened.
  4. 4
    In a separate small bowl, dissolve the baking soda into the boiling water. It will fizz immediately.
  5. 5
    Pour the boiling water mixture into the wet ingredients and stir gently to combine.
  6. 6
    Gradually add the flour to the wet mixture, stirring gently until just incorporated. Do not overmix, as this will make the cupcakes tough.
  7. 7
    Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. 8
    Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  9. 9
    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.

Keywords: cupcakes, syrup, steens, nutmeg, cinnamon, baking, dessert, spiced, moist, international, flour, sugar, eggs, oil, vanilla, afternoon tea, homemade, spices, molasses, cake
Read it online: https://www.chefs-mate.com/recipe/syrup-cupcakes-2/