Plain syrup

INGREDIENTS

60ml water

60g caster sugar

METHOD

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.

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