Honey cake is a tough one, I'd go as far to say I have never had a good one, until now of course.
Every honey cake I've tried has been a disappointment, dry, heavy, not even a glimmer of honey, stodgy and just generally bad. That is why I am so over the moon with this recipe, it is one of my own and has been a long time in the making.
The honey flavour is very distinct in the cake, which is light, soft, moist and airy. I have frosted them with a vanilla lemon buttercream, topped them with honeycomb and drizzled with a little extra honey.
I would love for you to try this recipe and let me know what you think, I'm really pleased with it, the combination of mixed spice, lemon and honey give these the most incredible flavour.
Feel free to use your own icing recipe and leave off the honeycomb.
110g unsalted butter, room temperature
120g brown sugar
170g runny honey
2 large eggs, room temperature
220g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp mixed spice
1/2 tsp vanilla extract
1/2 tsp lemon extract
75g honeycomb, plus extra for decorating
Preheat the oven to 160C and line a 12-hole muffin tray with cupcake papers.
Combine the flour, baking soda, baking powder, salt and mixed spice and sieve together into a medium bowl.
Cream together the softened butter, sugar and honey using an electric mixer for about 3 minutes, or until light and fluffy. Add the eggs one at a time, mixing well for about a minute after each addition.
Combine the milk, buttermilk, vanilla and lemon extracts in a small bowl.
Add one third of the flour mixture to the creamed mixture and mix well, add a third of the milk mixture and beat again. Repeat twice more until all the flour and milk mixture have been used up.
Using a small knife chop the honeycomb into small pieces, fold this into the cake batter evenly, ensuring there are no pieces larger than about 1 cm.
Spoon the mixture into the prepared cupcake cases, filling them about two-thirds full. Bake for 20 - 25 minutes until golden brown. Insert a cake tester into the centre of each cake, it should come out clean.
Remove from the oven cool in the tin for 10 minutes before removing to a wire rack to cool completely.
Vanilla Lemon Buttercream
115g unsalted butter, very soft
450g powdered sugar
60ml fresh lemon juice
1 tsp vanilla extract
Place butter in large mixing bowl. Add half of the sugar and then juice and extract. Beat until smooth and creamy. Gradually add the remaining sugar and beat until icing is thick enough to be of good spreading consistency. Beat for another 3 minutes (they key to perfect frosting). Use and store at room temperature.
When cupcakes are cool ice as desired and top with a shard of honeycomb and drizzle with runny honey.
Yummy Yummy Yummy.