For the Honeycomb: Place a parchment lined tray in the freezer for 20 minutes.
2
Step 2
Combine the Lyle’s Golden Syrup® and sugar in a sauce pan over a medium heat until the mixture reaches 150°C.
3
Step 3
Add the bicarb and quickly whisk the mixture. Decant into the chilled baking tray and leave to cool for 30 minutes.
4
Step 4
Remove from the tin and break into a variety of different size pieces.
5
Step 5
For the Cupcakes: Pre-heat the oven to 160°C Fan / Gas Mark 3.
6
Step 6
Melt the butter and chocolate over a simmering pan of water then mix in the sugar and Lyle’s Golden Syrup®.
7
Step 7
In a separate large mixing bowl, sift together the cocoa powder, flour and baking powder. Fold the wet and dry mixes together, then beat in the eggs.
8
Step 8
Equally pour the mixture into 8 cupcake molds and sprinkle the salt over the surface. Bake for 20 minutes and leave to cool.
9
Step 9
For the Buttercream: Beat the butter and Lyle’s Golden Syrup® together.
10
Step 10
Sift in Tate & Lyle® Icing Sugar and mix until soft and smooth before adding in the melted chocolate.
11
Step 11
Spoon into a piping bag fitted with a star nozzle and pipe onto the surface of the cupcakes. Finally add the chunks of honeycomb and sea salt flakes over the top.