Pink Lemonade Cupcakes with Lemon Buttercream
I recently went to South Africa and made some wonderful friends, who were sadly deluded about flapjacks. I lost count of the amounts of times I got excited to see ‘flapjacks’ on a menu, only to realise that in SA, flapjacks are pancakes, waffles are drop scones and crumpets are muffins, confusing, right? So partly because flapjacks have long been a favourite treat of mine, and partly to set the record straight, I thought I’d bake some flapjacks to show the South Africans how it’s really done.
Strictly speaking, these aren’t ‘honey’ flapjacks, as I use a combination of golden syrup and honey in my recipe, but if you aren’t keen on honey, then just use the syrup - it works just as well, although they may need a few minutes longer in the oven.
Flapjacks are like brownies, in the sense that depending on how gooey you like them depends on how long you should bake them for. They will firm up after you take them out of the oven, but if you like more gooey flapjacks, like me, then baking them for less time will be fine. However, if you bake them for too long, they will be hard and will just disintegrate when you try to eat them!
Let’s get baking!
A truly impressive firecracker bundt cake by ‘Sugar’ on Cooking with Sugar.
Perfect for whipping out at a party to wow guests.