MILK AND HONEY EASTER CUPCAKES
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