I’ve said it before and I’ll say it again; the best thing about a holiday is all the baking you can do!
This recipe is inspired by an image I saw on Pinterest. I was looking to do a honey themed cake of some sort, as a change from the usual chocolate ones. As Cadbury’s Crunchie’s are one of my favourite chocolate bars, this proved too yummy to resist!
After looking around for the best recipe, I finally settled on one from Jane’s Patisserie (FYI: Check out her other recipes; they look DIVINE!) because it had a chocolate cupcake and honey buttercream frosting.
Ideally I was looking for a honey sponge, but I’ve been swayed here (plus my Husband liked the look of the chocolate cakes more), although I might also make some honey sponge cakes too!
These are to take round to my Moms; I can guarantee my sister will love these too!
Honeycomb Crunchie Cupcakes
Ingredients – Cupcakes
– 175g Unsalted Butter, room temperature
– 175g Light Brown Sugar
– 3 Large Eggs
– 140g Self-Raising Flour
– 1-3tbsp Whole Milk
– 30g Cocoa Powder or
– 35g honey
– Lemon extract
Honey Buttercream Frosting
– 150g Unsalted Butter, room temperature
– 375g Icing Sugar, sifted
– 75g Clear Honey
Cadbury’s Crunchie Bars to decorate.
- Preheat your oven to 180c/160 Fan/350F. Line a cupcake or muffin tin with 12 large cupcake cases.
- Beat the butter and sugar together until light and fluffy. In a separate bowl mix the eggs and self-raising flour, and gently mix into the butter/sugar mix until combined. Add a little milk is the mixture is too stiff.
- At this point I separated the mixture into two bowls; into one bowl I added the cocoa powder, and into the second I added the honey and lemon. Fold in until incorporated fully (If you’re just making one flavour you can skip this step and add your cocoa powder/honey).
- Spoon the mix evenly into cupcakes, and bake on the middle shelf for 15-20 minutes, or until a skewer comes out clean. Leave them to cool on a wire rack before decorating.
- To make the frosting mix your butter in a large clean bowl just to soften it, and then gradually mix in the icing sugar until well combined. Do this on a faster setting for a good 10 minutes! Gradually add the honey until it is completely incorporated and smooth.
- To decorate, spoon the mixture into a piping bag, and using a large tip decorate your cakes however you like! Pipe outwards to inwards, and add a large piece of Crunchie onto the top.
- In a sandwich bag, crush a couple of the Crunchie bars into smallish pieces, and then sprinkle on top. It’s also delicious when you add this to the buttercream mixture first, then pipe!
These are absolutely delicious, and went down a treat with everyone! I’m a massive fan of honey and lemon, but it seems that the Chocolate ones were a particular favourite of Rob’s. A complete hit!
If you’d like to see the original chocolate Honeycomb Crunchie Cupcake recipe, or any other of Jane’s delicious bakes, please check out her links listed below!