Cream the butter and sugar together for a few minutes. It should look paler, light and fluffy. Next, add 1 egg at a time until combined. Don’t worry if it looks a little scrambled!
Scrape down your mixing bowl then add your flours and mix until combined. Finally, add in your black treacle and golden syrup.
Mix for 10 seconds on high at the end to mix it all together.
Use an ice cream scoop to put the batter into the cupcake cases and bake for around 20-25 minutes or until cooked.
Make some delicious vanilla buttercream. Using an open star nozzle in a piping bag, pipe some rose swirls on top of the cupcake. Add some salted caramel into a piping bag and drizzle over the top. Finish off with fudge pieces.
Top Tip – Why not pipe some salted caramel sauce into the sponge cake too? Poke a hole in the cake using a skewer then pipe a some sauce into this before piping with buttercream
