Plain syrup

Plain syrup

By
From
Cupcakes
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
60ml water
60g caster sugar

Method

  1. Place the water and sugar into a small saucepan and bring just to the boil. Stir until the sugar crystals have all dissolved, then remove from the heat. Set aside to cool.

Tip

  • Always brush the syrup over the cupcakes whilst they are still warm. This way the syrup is absorbed into the whole cupcake.

Variations

  • Vanilla: Add half a used vanilla pod while cooking or ½ teaspoon vanilla extract to the cooled syrup.

    Strawberry: Add 50 g diced strawberries to the water and sugar and bring to the boil. Strain the syrup.

    Coffee: Add 1 teaspoon espresso powder or instant coffee.

    Kirsch: Add a little kirsch syrup (drained from a jar of cherries) and kirsch liqueur to taste.

    Calvados: Use 30 ml of lemon juice and 30 ml of water instead of just water. Add Calvados to taste.

    Lemon: Use 60 ml of lemon juice instead of water.

    Champagne: Flavour to taste with Marc de Champagne.

    Orange and Cointreau: Use 60 ml of orange juice instead of water. Add Cointreau to taste.

    Mulled wine: Use 30 ml of orange juice and 30 ml of red wine instead of water and add a sachet of mulled wine spices to the pan and bring to the boil. Let infuse for 20 minutes before straining.

    Maple glaze: Place 20 ml water, 65 g unsalted butter, 60 ml maple syrup and 60 g caster sugar into a pan and bring just to the boil while stirring. Remove from the heat and add 2 tablespoons brandy.
Tags:
Peggy Porschen Parlour
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