vanilla honey cup­cakes - - WEEKEND -

makes 12

2 eggs 135g (41 ⁄ 2 tbs) honey 1 tsp natural vanilla ex­tract 190g ( 3 ⁄4 cup) but­ter­milk 120g ( 12⁄ cup) ex­tra vir­gin co­conut oil, melted (see tip) 250g (12 ⁄3 cups) self-rais­ing flour 14⁄ tsp bak­ing pow­der

vanilla honey ic­ing

250g cream cheese, cubed, soft­ened 1 tsp natural vanilla ex­tract 1 ⁄ 2- 1 tbs honey, to taste

1 Pre­heat oven to 180°C/160°C fan forced. Line a 12-hole stan­dard muf­fin pan with pa­per cases. 2 In a large bowl, whisk to­gether eggs, honey, vanilla, but­ter­milk and melted co­conut oil un­til well com­bined. Sift in flour and bak­ing pow­der, and mix un­til well com­bined. 3 Di­vide mix­ture among pa­per cases. Bake for 20-25 min­utes or un­til lightly golden and a skewer in­serted into the cen­tre of each cup­cake comes out clean. Al­low to cool in pan for 5 min­utes, then trans­fer to a wire rack to cool com­pletely. 4 For the vanilla honey ic­ing, use an elec­tric mixer to beat cream cheese un­til smooth. Add vanilla and honey, and beat un­til well com­bined and fluffy. 5 Pipe ic­ing (us­ing a star or round noz­zle) or spread ic­ing with a small spat­ula onto cooled cup­cakes be­fore serv­ing.

tip! When you’re buy­ing co­conut oil, take care to choose one that hasn’t been chem­i­cally re­fined. Un­re­fined co­conut oils are typ­i­cally la­belled ‘vir­gin’ or ‘ex­tra vir­gin’. Re­fined co­conut oil has been found to have fewer polyphe­nols than un­re­fined co­conut oil.

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