Hokey Pokey Cookie Cupcakes

hoky-poky-cookie-cupcakes-1

Where would Kiwi baking be without golden syrup? Without this one wonderful ingredient we wouldn’t have hokey pokey, hokey pokey biscuits, ginger gems and a host of other treats that are as Kiwi as the buzzy bee.

It’s one of those ingredients that’s good enough to eat straight from the tin (that can’t just be me, right?) and has a beautifully characteristic flavour that gives a depth and richness to any recipe it’s used in. Fair to say, I’m a bit of a fan!

So when I was given the chance to come up with a golden syrup recipe in celebration of Chelsea’s new Collectors’ Edition Golden Syrup tin, I was beyond excited. Not only is the tin gorgeous (I’m in love with the kiwiana design by NZ artist Greg Straight!), but the brand is already my go-to for golden syrup. Perfect!

While there are countless amazing recipes that use golden syrup to give them that something special, I wanted to create something as unique as the product itself… that’s where these hokey pokey cookie cupcakes come in.

Wondering what makes these cupcakes so special? Unlike standard cupcakes each one of these has a biscuit base made using fresh, homemade hokey pokey biscuits. Each base is topped with fluffy golden syrup cake, a generous swirl of golden syrup buttercream and finished with a sprinkling of hokey pokey biscuit crumbs.

I’m sure I can guess what you’re thinking – these cupcakes must be overly sweet, right? Wrong! I adjusted the amount of sugar used in both the cupcake and buttercream, so there’s not really any extra sweetness going into them despite the addition of golden syrup. Instead, you get the beautifully rich flavour of golden syrup, without being overwhelmed with sweetness – win!

These cupcakes were an absolute hit. Once cool, the biscuit base firms up until it’s as crunchy and firm as the original biscuits – a crispness that is perfectly complemented by the softness of the cupcake above it. The golden syrup buttercream adds a whole new dimension of flavour to the cakes – they’re just wonderful.

Be sure to pick up one of Chelsea’s Collectors’ Edition Golden Syrup tins before they’re gone – you’re definitely going to want one of these sitting in your pantry for years to come! You can pick them up at now supermarkets nationwide.

hoky-poky-cookie-cupcakes-2

Hokey Pokey Biscuit recipe from Chelsea

Ingredients

Biscuits & cupcake bases

  • 125g butter
  • ½ cup sugar
  • 1 Tbsp golden syrup
  • 1 Tbsp milk
  • 1 ½ cups flour
  • 1 tsp baking soda
  • 50g butter, melted (for bases)

Golden syrup cupcakes

  • 75g butter, room temperature
  • 2/3 cup golden caster sugar
  • 2 Tbsp golden syrup
  • 1 egg
  • 1 cup plain flour
  • 1 tsp baking powder
  • 4 Tbsp milk

Golden syrup buttercream

  • 100g butter, softened
  • 2 Tbsp golden syrup
  • 2 cups icing sugar, sifted
  • 2 Tbsp milk

Method

Biscuits & cupcake bases

  1. Preheat oven to 180 degrees Celsius and line two baking trays.
  2. Combine butter, sugar, golden syrup & milk in a saucepan. Heat until butter is melted and mixture is nearly boiling, stirring constantly. Remove from heat. Allow to cool until lukewarm.
  3. Sift flour and baking soda together. Add to the cooled mixture. Stir well.
  4. Roll tablespoonfuls of mixture into balls. Place on a prepared baking tray, press down lightly with a fork. Bake for 15 – 20 minutes or until golden brown. Allow to cool.
  5. Place ½ batch of biscuits in a food processor and grind to a crumb. Scoop out one or two tablespoons of crumbs and set aside. Add melted butter to remaining mixture and mix until well combined.
  6. Line a 12-hole cupcake pan with cupcake liners. Scoop heaped teaspoonful of biscuit mixture into each case, packing until firm.

Golden syrup cupcakes

  1. Preheat oven to 180 degrees Celsius.
  2. Cream butter and sugar until light and fluffy. Add golden syrup and mix until smooth. Add egg and mix well.
  3. Add flour and baking powder, and mix until well combined. Add milk and mix well.
  4. Spoon mixture into a piping or snaplock bag and snip off the corner. Squeeze mixture into prepared cases until two-thirds full (note: don’t spoon the mixture straight into the cases as this will disturb the biscuit base)
  5. Bake for 15-20 minutes, or until an inserted skewer comes out clean. Allow to cool completely before icing.

Golden syrup buttercream

  1. In a large bowl, beat butter and golden syrup until smooth. Add icing sugar one cup at a time. Add milk and beat until pale and smooth.
  2. Scoop buttercream into a piping bag fitted with a 1M tip and pipe a swirl on top of each cupcake. Finish with a sprinkling of hokey pokey biscuit crumbs.

Related posts: