Sweet recipe for Honey Cupcakes with honey butter icing

250 ml (1 C) buttermilk
125 ml (1/2 C) butter
125 ml (1/2 C) Rhodes Choice Grade
5 ml (1 t) vanilla essence
4 eggs
375 ml (11/2 C) caster sugar
500 ml (2 C) cake flour
20 ml (4 t) baking powder
pinch of salt

Honey Butter Icing
250 ml (1 C) butter, softened
500 ml (2 C) icing sugar
125 ml (1/2 C) Rhodes Choice Grade
15 – 30 ml (1 – 2 T) milk

How to
In a saucepan, heat the buttermilk, butter and Rhodes Choice Grade Honey together. Whisk well and remove from the heat and add the vanilla essence.

Beat the eggs and sugar together until light.

In a separate bowl, sift together the flour, baking powder and salt. Whisk the flour mixture into the egg mixture, alternating with the milk mixture.

Pour the batter into the cavities of a muffin pan that you’ve lined with paper cupcake cases. Bake in the oven preheated to 180 oC for 12 – 15 minutes. Cool.

Make the honey butter icing by beating together the butter and the Rhodes Choice Grade Honey until smooth, pale and light. Add the icing sugar and beat until well mixed and smooth. Add 15 – 30 ml (1 – 2 T) milk to soften the consistency if required.

Ice the top of each cupcake with a generous serving of the honey butter icing and decorate as desired.

Recipe provided by Rhodes food products. Visit their website here for more great recipes.

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