One of our homework tasks this term is to alter a cupcake recipe and then bake it for our family. I decided to do this task for my homework this week. While I was mixing the mixture I added in two tablespoons of honey to the plain cupcake mixture. the muffins turned out to be really nice, they were moist and you could taste the honey without it being too sweet. Here is the recipe:
125g
butter, softened
§ ½ cup,
plus 2 tablespoons of caster sugar
§ 2 heaped
tablespoons of honey
§ 2 large
eggs, at room temperature
§ 1 cup
self-raising flour (or 1 cup standard flour and 1 teaspoon baking powder)
§ 3
tablespoons milk, warmed for ten seconds in microwave
Buttercream Icing
§ 125g
butter, softened
§ 3 cups
icing sugar, sifted
§ ½
teaspoon vanilla essence
§ ¼ cup
milk warmed for ten seconds in microwave
Preheat oven to 180 degrees Celsius. Line a 12 hole muffin pan
with cupcake cases.
Place the butter, sugar, honey, eggs and flour into a food processor (or
use an electric handheld mixer, it works just as well) and pulse for 10-15
seconds. Pour in the warmed milk and pulse again till combined.
Spoon the mixture evenly into the cases filling each 3/4 full.
Bake for 17 minutes or until skewer inserted into the centre comes out clean.
To make buttercream icing, cream the butter with an electric mixer until
very pale, about 2-3 minutes. Using low speed, mix in the icing sugar
alternatively with the milk and vanilla. Continue to beat until light and
fluffy.
This is a recipe that I would certainly try again.
