CAKES & COOKIES BY HANNAH
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Friday, March 30, 2012

Button Cupcakes & Special Honey Cupcake Recipe

Even though March is such a long month I find it goes by so quickly.  I'm not sure if it's because there is more to do in March or whether I don't do as much baking and hence I don't post as often.  Not quite sure of the reason, but here it is at the end of March and I am finally posting the cupcakes I made a few weeks ago.  

Honey Cupcakes with Honey Buttercream


Chocolate Cherry Cupcakes with Brandy Buttercream


These cupcakes were really easy to make, in fact so easy that I'll share the recipe with you for the Honey Cupcakes!!

Honey Cupcakes
225g/8oz (2 sticks) unsalted butter
9floz clear honey
100g/4oz soft brown sugar
3 large eggs, beaten
300g/10oz cake flour
2.5tsp baking powder

  1. Preheat the oven to 160C/320F/Gas 3
  2. Place butter, honey and sugar into a saucepan and warm over a low heat until the butter has melted and sugar dissolved. Boil for 1 min, then allow to cool and thicken
  3. Beat the eggs into the cooled mixture
  4. Place the flour into a bowl and slowly pour in the honey mixture beating at the same time to avoid lump.  The mixture should be smooth.
  5. Spoon in the mixture into cupcake cases about two-thirds full. I use a #16 blue ice cream scoop, which is about 4tbsp
  6. Bake for about 25 mins, or until a fine skewer comes out clean.
  7. Allow to cool in the tray for 5 mins then remove to a wire rack.
  8. Warm 2tbsp of honey in a small pan and brush over the tops of the cakes to glaze.  Allow to cool completely before adding the honey buttercream. (Recipe adapted from Lindy Smith Cupcake Celebration)
Honey Buttercream
110g/4oz (1 stick) butter
350g/12oz icing sugar/confectioners' sugar
1tbsp milk
2-3tbsp honey (depending on taste)

  1. Bring butter to room temperature.  Beat with electric mixer using the paddle attachment.
  2. Sift the icing sugar into the bowl and continue to mix until the mixture is light in colour.
  3. Add the milk and honey and continue to mix for 5 mins.
  4. Place in a pastry bag with a wilton tip 1M and pipe onto cupcakes.
  5. It can also be stored in an airtight container in a refrigerator, but re-beat before using. (Recipe adapted from Lindy Smith, Cupcake Celebration)
I made the buttons 3-4 days before placing on the cupcakes.  I used fondant with tylose powder.  1tsp is kneaded into 500g of fondant. You don't need all this fondant, but I always make extra since it keeps well if properly stored well.
Colour the fondant using food coloring and simply press them into a button mold.  I used Wilton Fabric Designs, Flexible Molds http://www.monstermarketplace.com/specialty-baking-supplies-and-kitchen-ware/wilton-fabric-designs-flexible-fondant-and-gum-paste-mold 
Carefully remove from the mold and place onto foam to air dry completely.  It usually takes about 24 hours.
Place on top of your cupcakes anyway you like!

Hope you have fun making these great cupcakes :)

Sugar & Spice, Hannah~

2 comments:

Claire Maria said...

The highest grade of granite contains very few minerals while the lower grade has more minerals and other kinds of stones. The lower grade may also be a bit heavier and you really need to seal them to prevent liquid seepage. If you are looking for discount countertops, lower grade granite is one of your best alternatives.

Hannah said...

OK, I'll bear that in mind when I have the odd two or three grand to spare.

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