Perth Munchkin has created these gorgeous House of Honey wildflower honey cupcakes with Baudin's macadamia frosting - they look too good to eat!
- 125g softened butter
- 3/4 cup caster sugar
- 1 tsp vanilla extract
- 2 tbsp House of Honey wildflower honey
- 2 eggs
- 1 1/4 cups sifted plain flour
- 1 tsp baking power
- 1/2 cup of milk
Preheat oven to 160C.
Place butter, sugar, vanilla and honey in a bowl and use electric mixers to beat until light and creamy. Add in the eggs one at a time and beat until well combined. Add the sifted flour, baking powder and milk and beat until combined.
Line a muffin tin with 12 patty pans. Spoon mixture as evenly as you can into each case. Bake for 20-25 minutes, they’ll be golden brown, but test with skewer to check they are cooked through. Cool completely on a rack.
- 125g softened unsalted butter
- 2 cups sifted icing sugar
- 1/4 cup House of Honey wildflower honey
- 1/4 cup sour cream
- 1/4 cup of finely chopped fresh Baudin's macadamias
In a medium bowl beat the butter for three minutes with electric beaters on high, until light and fluffy. Add in honey and beat for another 1-2 minutes. Gradually add in the sifted icing sugar and beat until fully combined. Add in the sour cream beat until fully combined.
Place the icing in a piping bag with a 1cm plain nozzle and pipe generously onto each cupcake.
Sprinkle each cupcake with macadamias… and you can then drizzle with more honey if you fancy. Enjoy!
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