Recipe by Honey Tradition
MILK & HONEY EASTER CUPCAKES
Serves 10
Not only are these cupcakes delicious, they also look incredibly stylish (100% Instagrammable!) – perfect for afternoon tea. The recipe is easy to follow, so great for getting the family involved. We’ve used chocolate eggs as decoration here, but you could swap them with any chocolate or sweets to make them suitable for any season!
INGREDIENTS
For the cupcakes
- 125g softened butter
- 125g soft light brown sugar
- 2 large eggs
- 50g honey (2 tbsp)
- 1 tsp vanilla extract
- 2 tbsp whole milk
- 125g self raising flour
- 1 tsp baking powder
For the buttercream and decoration
- 125g butter
- 250g icing sugar
- 50g honey (2 tbsp)
- small amount of blue food colouring
- 30 mini-eggs, to decorate
- 1 square of dark chocolate
METHOD
- Preheat the oven to 200˚C/Gas Mark 6 and line a muffin tray with cupcake or muffin cases.
- Place the butter and soft light brown sugar in a large bowl and cream together on a high speed until light and fluffy.
- Add the eggs, honey, vanilla extract and a tablespoon of the flour into the bowl and whisk again.
- Add the remaining flour, baking powder and milk into the bowl and gently whisk until fully combined.
- Evenly distribute the cake mix into each cupcake or muffin case and bake in the preheated oven for 15-20 minutes or until an inserted skewer comes out clean.
- Once baked remove from the oven and allow to cool on a wire rack.
- Begin making the frosting by beating together the butter, honey and icing sugar for 5 minutes at high speed until the colour lightens and the texture becomes silky.
- Add a very small amount of blue food colouring and beat again until the colour is evenly distributed.
- Once the cupcakes have cooled frost each cupcake with the buttercream and place three mini eggs on each to decorate.
- Finely grate the chocolate square over the cupcakes to finish.