Iced bis­cuits

Recipe Raphaella Frame-tolmie

House and Leisure Food - - FRONT PAGE -

for the cup­cakes

2 cups cake flour 1T bak­ing pow­der 4t ground ginger 1t ground cin­na­mon ½t ground nut­meg 1 cup de­mer­ara sugar 2 large eggs ½ cup honey ½ cup but­ter, melted ¾ cup but­ter­milk 2T pre­served ginger, finely

chopped

for the but­ter ic­ing

100g but­ter 225g ic­ing sugar, sifted ½t vanilla ex­tract hon­ey­comb, smashed into

shards for gar­nish

Makes 12

Pre­heat the oven to 175°C. Sift the flour with the bak­ing pow­der and spices in a large bowl. In another bowl com­bine the re­main­ing in­gre­di­ents and beat un­til well com­bined. Add to the dry in­gre­di­ents and mix to­gether. Spoon the mix­ture into a muf­fin tin lined with pa­per cases and bake for 20 min­utes, or un­til springy to the touch and a cake tester comes out clean. Re­move from the oven and place on a wire rack to cool.

To make the ic­ing, soften the but­ter and beat in the sifted ic­ing sugar un­til smooth and pale. Add the vanilla ex­tract and com­bine. Ice each cup­cake with a lit­tle of the but­ter ic­ing, and dec­o­rate with pieces of smashed hon­ey­comb.

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