Try gorgeously gruesome sticky ginger cakes with popcorn topping – squirming with icing maggots!

  • Makes 12
  • Preparation time: 20 minutes
  • Cooking time: 25 minutes

Ingredients:

  • 100g butter
  • 110g light muscovado sugar
  • 60g Lyle’s Black Treacle
  • 60g Lyle’s Golden Syrup
  • 175g plain flour
  • Pinch of salt
  • 2 tsp ground ginger
  • 1 large egg, beaten
  • 150ml milk
  • 1 level tsp bicarbonate of soda

Topping:

  • 150g cream cheese
  • 2 tsp icing sugar
  • 2-3 drops green food colouring
  • 100g sweet popcorn
  • 30g white fondant icing
  • 2-3 drops yellow food colouring
  • Lyle’s Strawberry Squeezy Syrup, for drizzling

Method: 

1 Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Put 12 cup cake cases into a muffin tin.

2 Put the butter, sugar, black treacle and golden syrup into a saucepan and heat gently until melted. Don’t allow the mixture to get too hot. Cool slightly.

3 Sift the flour, salt and ginger into a mixing bowl. Add the melted mixture and beaten egg, stirring them in thoroughly.

4 Heat the milk until lukewarm, then add the bicarbonate of soda. Stir them into in the mixing bowl. Transfer to a jug and pour into the cake cases. Bake for 22-25 minutes until risen and firm. Cool on a wire rack.

5 For the topping, mix the cream cheese and icing sugar with 2-3 drops of green food colouring. Spread onto the cakes and top with popcorn arranged to resemble brains.

6 Colour the fondant icing with 2-3 drops of yellow food colouring, then roll tiny pieces into shapes to look like maggots. Arrange on the cakes and serve, drizzled with Lyle’s Strawberry Squeezy Syrup

Cook’s tip: Make 20 smaller fairy-cake buns if you prefer, baking them for 20 minutes.

By Lyle’s Golden Syrup

 

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