Strawberry & White Chocolate Cornflake Crunch Cupcakes

Soft vanilla cupcakes with a strawberry jam filling, silky white chocolate buttercream and a buttery golden syrup cornflake cluster

Course Dessert

Cuisine British

Keyword Cupcake

Prep Time 45

Cook Time 35

Total Time 1 20

Servings

Calories 566kcal

Author thebakingexplorer

Ingredients

For the cornflake clusters

40 g Cornflakes
30 g Golden syrup
20 g Butter unsalted

For the cupcakes

175 g Butter or baking spread unsalted, softened
175 g Caster sugar
3 Eggs large
1 tsp Vanilla extract or paste
175 g Self raising flour

For the filling

175 g Strawberry jam

For the buttercream

175 g Butter unsalted, softened
350 g Icing sugar
100 g White chocolate melted
2-3 tbsp Milk any kind

Metric - US Customary

Instructions

To make the cornflake clusters, pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line your baking tray(s) with baking paper
Weigh the cornflakes out into a mixing bowl. In a pan, melt the butter and golden syrup together on a low heat
Pour the melted syrup and butter mixture into the cornflakes and stir to fully coat them
Add spoonfuls of the cornflake mixture onto a lined baking tray (or multiple trays) until you have 12 similar sized clusters. Bake them for 10 minutes, then remove from the oven and leave them to cool on the trays. They will harden and crisp up as they cool
For the cupcakes, decrease the oven temperature to 140C Fan/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
Mix together the butter (or baking spread) and caster sugar, ideally using an electric mixer, for 5 minutes until smooth and fluffy
Add the eggs and vanilla extract and mix them in well
Gently whisk, or fold in, the self raising flour. Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
Use a cupcake corer or a knife to make a hole in the middle of each cupcake. Fill the holes with the strawberry jam. You can do this using a spoon or put the jam into a small piping bag, snip the end off and pipe it in
Make the buttercream by mixing the butter in an electric mixer with the paddle attachment for a few minutes. Add the icing sugar and milk and mix to combine, then add the melted white chocolate and mix until smooth. You can add more milk if the buttercream is too stiff
Pipe or spread the buttercream onto the cupcakes, then decorate each one with a cornflake cluster
Store in an airtight container in a cool place and eat within 3 days

Notes

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread (my preferred brand is Stork) for the cupcakes and unsalted butter for the buttercream.
My favourite white chocolate to use for the cupcakes and the buttercream is Callebaut, but any good quality white chocolate will work well.
I filled the cupcakes with strawberry jam, but you could use raspberry jam instead, or any jam you prefer.
Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup or glucose syrup are the closest things to it, however I've not tested this recipe with them.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition