CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Caramel and Honey Cupcakes

  • Overview
  • Ingredients
    13 items
  • Directions

Indulge in these delightful Caramel and Honey Cupcakes, featuring a tender crumb infused with honey and topped with a luscious honey cream cheese frosting. Finish with a decadent salted caramel center and caramel toppings for the ultimate sweet treat.

  • 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
  • 150 ml milk
  • 4 eggs

Honey Cream Cheese Frosting

  • 250 g full fat cream cheese
  • 200 g butter
  • 60 g honey
  • 300 ml icing sugar
  • Seeds of one vanilla pod

  • 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

  • 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

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