Golden Syrup Cornflake Cakes
Sweet, sticky, crunchy Cornflake cakes made with golden syrup and brown sugar.
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Servings: 12 cakes
Calories: 123kcal
Ingredients
- 60 g Unsalted butter (½ stick)
- 40 g Soft light brown sugar (3 tablespoons)
- 120 g Golden syrup (4.2oz)
- 120 g Cornflakes (4 cups)
Instructions
- Line a muffin or cupcake tin with 12 cupcake cases and preheat your oven to 180℃/350℉ (or 160℃/325℉ if you're using a fan or convection oven).
- Add the butter, brown sugar and golden syrup to a saucepan and place it over low heat on the stove. Stir gently until the butter has fully melted.
- Remove the pan from the heat and pour in the Cornflakes. Mix well until they are evenly covered in the syrupy mixture.
- Divide the mixture equally between your cupcake cases.
- Bake for 12 minutes then transfer the cakes to a wire rack to cool. They'll become firm and crispy as they cool down.
Video
Notes
- Store the cakes in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1slice | Calories: 123kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 77mg | Potassium: 1mg | Sugar: 13g