Although I am still busy writing exams I finally got a day off to do what I want, and for me that means it is time to get baking! I decided to try out another cupcake recipe from the new book I got.
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| The secret ingredient in these cupcakes is chocolate covered honeycomb, I used a crunchie chocolate |
The chocolate honeycomb is used to decorate the top of the cupcakes and is also mixed into the batter. Also it is very delicious to eat if you have any left over afterwards.
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| Delicious chocolate and honey flavour cupcakes |
Chocolate Honeycomb Cupcakes
Ingredients:
175g plain flour
1 tbsp baking powder
175g butter, softened
175g castor sugar
3 eggs lightly beaten
1 tsp vanilla extract
85g chocolate honeycomb, finely chopped
200g icing sugar
2 tsp cocoa powder
a little water
Method:
1. Preheat oven to 190 degrees c. Put 24 paper cases in muffin trays.
2. Sift the flour and baking powder into a large bowl.
3. Add the butter, castor sugar, eggs and vanilla extract, using an electric mixer beat together until smooth.
4. Stir in half of the honeycomb.
5. Spoon the mixture into the paper cases.
6. Bake for 15-20 minutes or until risen and golden (mine baked very quickly). Transfer to wire rack and leave to cool.
7. To make the icing, sift the icing sugar and the cocoa powder into a bowl and stir in the water to make a smooth paste.
8. Spoon the icing over the cupcakes and top with the remaining honeycomb. Leave to set.
9. Enjoy!
