MILK AND HONEY EASTER CUPCAKES

by Blossom Honey

 

Totally Insta-worthy, these Easter cupcakes from Honey Tradition are absolutely delicious!

INGREDIENTS FOR THE CUPCAKES:

  • 125g softened butter
  • 125g soft light brown sugar
  • 2 large eggs
  • 50g Blossom Honey UAE Wildflowers raw honey (2 tbsp)
  • 1 tsp vanilla extract
  • 2 tbsp whole milk
  • 125g self raising flour
  • 1 tsp baking powder

INGREDIENTS FOR THE BUTTERCREAM FROSTING:

  • 125g butter
  • 250g icing sugar
  • 50g Blossom Honey UAE Wildflowers raw honey (2 tbsp)
  • small amount of blue food colouring
  • 30 mini-eggs to decorate
  • 1 square of dark chocolate

METHOD:

  • Preheat the oven to 180 degrees C fan 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

 

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