Ingredients
- 100g Butter
- 150g Self-Raising Flour
- 150g Light Muscavado Sugar
- 3 tbsp Milk
- 2 Eggs
- 1 tbsp Black Treacle
- 1/2 tsp Vanilla Extract
For The Icing
- 150g Butter, softened
- 225g Icing Sugar, sieved
- 180g Sea Salted Liquid Fudge
Method
- For the sponge, measure all the ingredients into a large bowl and whisk until blended and smooth. Spoon the mixture into 12 paper cases, dividing it evenly between them.
- Bake in the oven for about 20 minutes or until well risen, golden and springy to the touch. Remove from the oven and leave to cool in the tin for a few minutes before transferring to a wire rack to cool down fully.
- To make the icing, measure the butter and icing sugar into a bowl and whisk until light and fluffy. Add 150g of the fudge sauce and whisk to combine.
- Spoon into a piping bag and pipe on top of each cupcake. Use a teaspoon to drizzle the remaining fudge sauce over the top.