Another easy cupcake that is really delicious.
I have purchased stencils from Temu $1.20 each and reusable, which I lay on top of the caje and sift icing sugar over. You can also use a doily or piece of lace.

Prep + cook time 50 minutes + cooling
Makes 12

Ingredients

125g butter, chopped coarsely
100g white eating chocolate, coarsely chopped
2/3 cup (150g) firmly packed brown sugar
1/4 cup golden syrup or treacle
2/3 cup milk
1 cup plain flour
1/3 cup self-raising flour
1 egg
1/2 cup icing sugar

Method

1. Preheat oven 170°C / 150°C fan-forced. Line a 12 hole muffin pan with paper cases.

2. Stir butter,chocolate, brown sugar, syrup and milk in a small saucepan, over low heat, until smooth. Transfer mixture into a medium bowl; cool 15 minutes.

3. Whisk sifted flours into chocolate mixture, then Whisk in egg. Spoon mixture into paper cases.

4. Bake for about 30 minutes. Stand in pan for 5 minutes, turn onto a wire cooling rack. Cool completely.

5. Just before serving, place stencil over cake and sift icing sugar over stencil. Repeat with remaining cakes.