Hokey pokey cupcakes with creamy frosting

Love hokey pokey? Then you'll adore this cupcake recipe. Golden syrup spiked cupcakes are topped with creamy frosting and hokey pokey crumble to create a sweet treat that's begging to be shared!

By Jane Rangiwahia
  • 50 mins preparation
  • 20 mins cooking
  • Makes 12
  • Print


  • 75 gram butter, at room temperature
  • 2/3 cup caster sugar
  • 2 tablespoon golden syrup
  • 1 egg
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 1/4 cup milk
Creamy frosting
  • 100 gram butter, softened
  • 2 cup icing sugar, sifted
  • 2 tablespoon cream
Hokey pokey crumble
  • 5 tablespoon white sugar
  • 2 tablespoon golden syrup
  • 1 teaspoon baking soda


  • 1
    Preheat oven to 180°C. Line 12 muffin tin holes with cupcake cases.
  • 2
    Cream butter and sugar until light and fluffy. Add golden syrup, then egg, combining well.
  • 3
    Add flour and baking powder, then mix until combined. Add milk and blend well.
  • 4
    Fill the cupcake cases two-thirds full. Bake for 15-20 minutes or until a skewer comes out clean. Set aside to cool.
  • 5
    For the creamy frosting: In a large bowl, using an electric beater, beat all ingredients together until pale and smooth.
  • 6
    For the hokey pokey crumble: Grease the base and sides of a 20cm x 20cm slice tin with baking paper. Place sugar and golden syrup into a heavy-based saucepan, then heat gently, stirring constantly until sugar dissolves.
  • 7
    Increase heat, bring to the boil and boil for two minutes. Stir occasionally to prevent burning. Remove from heat, then add baking soda and stir very quickly – the mixture will froth up. Pour into prepared tin immediately.
  • 8
    To assemble, place a dollop of the frosting on each cupcake, topped by shards of hokey pokey.