vanilla honey cupcakes
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.