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Honey and Nutmeg Cupcakes



125g (4 1/2 oz) butter, softened

100g (3 1/2 oz) sugar

1 teaspoon vanilla extract

80g (2 3/4 oz) honey

2 eggs

190g (6 3/4 oz) plain/all purpose flour

1 teaspoon baking powder

1/2 teaspoon ground nutmeg

115ml (4 fl oz) milk


Icing 125g (4 1/2 oz) butter, softened

120g (4 1/4 oz) icing sugar

1 tablespoon milk

170g (7 oz) honey


Preheat your oven to 170C/325F/Gas 3.


Whisk the sugar, vanilla and honey with an electric mixer for about ten minutes until it is light and fluffy.


Gradually beat the eggs in.


Add the flour, baking powder and nutmeg and mix until combined, stir in the milk.


Spoon into 12 muffin tins lined with cake cases.


Bake for 20 minutes. Cool.


To make the icing, whisk the butter with an electric mixer for about ten minutes until light and fluffy, mix in the icing sugar, milk and honey and whisk again.


Ice cupcakes.





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