CARAMEL AND HONEY CUPCAKES

 

(Makes 20/24 cupcakes)

 

500 ml            cake flour

15 ml              baking powder

2 ml                salt

80 g                honey

150 ml            sugar

250 g              butter (at room temperature)

5 ml                vanilla essence

4                      eggs

150 ml            milk

METHOD

  • Preheat the oven to 180ºC.
  • Place all the ingredients in a bowl and beat with an electric beater for 3 minutes at high speed until the mixture is light and fluffy.
  • Line 2 muffin pans with cupcake papers and spoon the batter into the papers – about 2/3 full
  • Bake in the oven for about 18 minutes until cooked and golden brown. Cool completely before decorating

HONEY CREAM CHEESE FROSTING:

250 g              full fat cream cheese

200 g              butter

60 g                honey

                        Seeds of one vanilla pod

300 ml            icing sugar

METHOD:

  • Beat together the cream cheese and butter until light and creamy
  • Add the honey, vanilla seeds and the icing sugar and beat for about 5 minutes on high speed until the frosting is light and fluffy
  • Spoon into a piping bag fitted with a star nozzle

TO DECORATE:

CARAMELS OR FUDGE – CUT INTO SMALL SQUARES

PEEL’S SALTED CARAMEL

PEEL’S CARAMEL SPRINKLES

ONE BATCH HONEY CREAM CHEESE FROSTING

  • Use a sharp knife to cut out a cone into the top of each cupcake and fill with the salted caramel
  • Pipe the frosting on top of the salted caramel and sprinkle with caramel sprinkles and small squares of caramels or fudge
  • Dust with icing sugar

 

 

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