These cakes are actually really easy to make, and almost all the ingredients are things you would have in your pantry aside from the golden syrup. (You can easily substitute the golden syrup by reading my review on this product). These cupcakes come out really soft and fluffy, but they remind me of a fancy vanilla cake, you can’t really taste the golden syrup in there.

Some pros and cons on this recipe are in the following paragraphs.

Pros:

• It is really easy to make, and by saying golden syrup cupcake syrup can easily impress your guests to believe they are very fancy cakes.

• Extremely fluffy cake, if you like moist and fluffy cakes this recipe is amazing.

• The recipe can easily be made gluten-free without changing the flavor, or the texture of the cupcakes.

• The recipe is written in a way where it says how many cupcakes you can make depending on the molds that you use.

• It’s a one-bowl recipe, meaning you can place everything in one bowl mix it up and they are ready to go into your cupcake tins to bake.

Cons:

• Overcomplicated ingredients that aren’t easy to find in your local supermarket, you either have to order them online or go to an international store and see if they have them.

• Just a plain vanilla cake, to be honest, I think it’s more like a complicated vanilla cake, it does taste good but it’s not worth the extra effort I have to do to make it.

• I have realized that with many of these recipes, the baking time is not accurate to your typical electric ovens. You have to bake them for an extra 5-8 minutes to ensure they are fully baked.

Over all this recipe is great to try and taste, but it’s not a recipe I would go out of my way to do if I was asked to bring cupcakes to an event. I love that the recipe makes soft, fluffy, moist cakes which I am a sucker for, but overall I think it can be made with any other type of syrup and taste just as good.