Recipe: Vanilla honey cupcakes
How to Make:
- Preheat oven to 180C/160C fan forced. Line a 12-hole standard muffin pan with paper cases.
- In a large bowl, whisk together eggs, honey, vanilla, buttermilk and melted coconut oil until well combined. Sift in flour and baking powder, and mix until well combined.
- Divide mixture among paper cases. Bake for 20-25 minutes or until lightly golden and a skewer inserted into the centre of each cupcake comes out clean. Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the vanilla honey icing, use an electric mixer to beat cream cheese until smooth. Add vanilla and honey, and beat until well combined and fluffy.
- Pipe icing (using a star or round nozzle) or spread icing with a small spatula onto cooled cupcakes before serving.
Time for preparing:
25 min.
Servings:
12
Ingredients:
- 2 eggs
- 135g (4 1/2 tablespoons) honey
- 1 teaspoon natural vanilla extract
- 190g (3/4 cup) buttermilk
- 120g (1/2 cup) extra virgin coconut oil, melted (see notes)
- 250g (1 2/3 cups) self-raising flour
- 1/4 teaspoon baking powder Vanilla honey icing
- 250g cream cheese, cubed, softened
- 1 teaspoon natural vanilla extract
- 1/2 - 1 tablespoon honey, to taste
