It’s a shame I can’t use the excuse of pregnancy but I have a sweet tooth. Yesterday I whipped up a batch of honey cupcakes and added some honeycomb for some extra crunch.
They taste delicious so if you fancy trying them yourself here’s the recipe.
Ingredients:
- 115g butter
- 115g caster sugar
- 115g self-raising flour
- 2 eggs
- 1 tbsp honey
- 2 tbsp honeycomb pieces
Icing:
- 20g butter
- 150g icing sugar
- 2 tbsp water
- 1 tbsp vanilla essence
Method:
Heat the oven to 170 degrees (if using a fan oven) and place your cake wrappers in a cake tin.
Beat the sugar and butter and add the flour, then add the eggs and vanilla essence. Add a good handful of honeycomb pieces or break up a Crunchie if feeling truly decadent. Place a good dollop of the mixture into each cake case and bake for 15 minutes.
When the cakes are baked, remove from the cake tin and leave to cool down.
Mix the icing and decorate the cakes, adding more honeycomb pieces to the top.
Only share if your husband discovers your secret cupcake hiding place….
Linking up with Tasty Thursdays and Handmade Thursday
Ooh, someone suggested a while back that I should make some crunchie/honeycomb cakes for them, I’m inspired now! 🙂
love the idea of these!
Oh YUMMY!
What a good idea to add a crunchie on top. Don’t think you need to be pregnant to enjoy them!
Mmmm… these look yummy!! Definitely trying them out 😀
Oh my goodness…. droooooool!!!
Those look amazing! Thanks so much for linking up. I’m just catching up on all the fabulous posts from the past 2 weeks – so behind…not enough hours in the day! 🙂