Hi Everyone! Hope you had a great weekend. This is the Honey Cupcakes that I’ve mentioned earlier in my previous post How To Make Coloured Sugar. It is a very simple recipe and honey was added in the cake. Just remember not to overmix the ingredients while mixing or else after baking you’ll get a tough cake. To make the cupcakes more presentable, I’ve whipped up some fresh topping cream with whipping cream and sprinkled with some yellow coloured sugar but for long lasting decorations, I suggest you to use butter cream or meringue icing instead. These Honey Cupcakes are great for giving away or served in a party to impress your guests.
I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011)
hosted by Min of Min’s Blog.
Honey Cupcakes
Ingredients (makes 10)
125g Butter (softened)
110g Caster sugar
1 tsp Vanilla extract
1 tbsp Honey
2 Eggs
185g Plain flour (sieve together with baking powder)
1 tsp Baking powder
125ml Milk
Whipped cream
120g Fresh topping cream
60g Whipping cream (milac cream from PH)
Method:
- Preheat oven to 170C.
- Beat butter, sugar, vanilla and honey until light and creamy.
- Gradually add the eggs and beat until well combined.
- Add flour and milk alternately and beat until just combined.
- Pipe or spoon the mixture into muffin tins lined with paper cases and bake for 25-30 mins or until cooked when tested with a skewer. Allow to cool on a wire rack.
- Whisk fresh topping cream and whipping cream together to peak form.
- Place whipped cream in a piping bag with a #14 plain round tip and pipe in circular motion on cake.
- Store cupcakes in refrigerator and sprinkle with coloured sugar before serve.
Enjoy!