A basic sugar syrup recipe for moistening cakes and cupcakes. See the rest of the blog post below for over a dozen different ideas to flavour your syrup!
Combine sugar and water in a medium-sized saucepan. Place over medium-high heat, and stir until most of the sugar has dissolved.
Bring to the boil, and allow to boil for 2-3 minutes, until all of the sugar has dissolved. If there are a lot of sugar crystals on the side of the pan, brush them off with a pastry brush dipped in water.
Allow the syrup to cool before using.
How to use on a cake or cupcakes:
Use a clean pastry brush or small spray bottle to apply the syrup to each of your cake layers as you fill your cake. Use just enough to lightly moisten the surface. It should easily absorb into the cake.
When applying your syrup with a pastry brush, it's a good idea to pour a small amount of syrup into another container or cup and dip your brush into that to apply it - this way you won't get crumbs in the rest of your syrup.
Storing the syrup:
Basic simple syrup can be stored for several months in an airtight container, jar or bottle in the refrigerator.Syrups that have fresh ingredients like fruit added to them won't keep as long, usually only a week or two.
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Notes
Sugar - I like to use caster sugar to make syrup as it dissolves faster, but regular granulated sugar will also work just fine. Golden or unrefined sugars are also great for syrup as they add a slight caramel flavour.