Bake Me a Cake by Good Housekeeping Institute

Author:Good Housekeeping Institute
Language: eng
Format: epub
ISBN: 978-1-909397-45-3
Publisher: Pavilion Books
Published: 2013-12-08T16:00:00+00:00

Honeycomb Cream Cupcakes

Hands-on time: 30 minutes

Cooking time: 20 minutes, plus cooling

125g (4oz) unsalted butter, softened

50g (2oz) caster sugar

2 medium eggs

75g (3oz) clear honey

125g (4oz) self-raising flour, sifted

50g (2oz) rolled oats

½ tsp baking powder

1 tbsp milk

For the topping and decoration

125g (4oz) unsalted butter, softened

300g (11oz) golden icing sugar, sifted

2 tbsp milk

1 Crunchie bar, thinly sliced

Makes 9

Calorie Gallery

1 Preheat the oven to 190°C (170°C fan oven) mark 5. Line a 12-hole muffin tin with nine paper muffin cases.

2 Using a hand-held electric whisk, beat the butter and caster sugar in a bowl, or beat with a wooden spoon, until pale and creamy. Gradually whisk in the eggs and honey until just combined. Using a metal spoon, fold in the flour, oats, baking powder and milk. Spoon the mixture equally into the paper cases.

3 Bake for 20 minutes or until the cupcakes are golden and risen. Cool in the tin for 5 minutes, then transfer to a wire rack and leave to cool completely.

4 To make the buttercream topping, put the butter into a bowl and whisk until fluffy. Gradually whisk in half the icing sugar, then add the milk and the remaining icing sugar and whisk until light and fluffy.

5 Insert a star nozzle into a piping bag, then fill the bag with the buttercream and pipe a swirl on the top of each cake. When ready to serve, decorate each with a few slices of Crunchie bar.

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