Читать книгу Bake Me I'm Yours... Cupcake - Joan Belgrove - Страница 15

A beautifully simple cake, with the flavour very much determined by the honey that you use. Best eaten within a week.

you will need

225g/8oz unsalted butter

250g/9oz clear honey (the better the quality, the better the flavour!)

100g/4oz soft light brown sugar

3 large eggs, beaten

300g/10oz self-raising flour, sifted

1 Preheat oven to 160°C/320°F/Gas 3.

2 Line bun or muffin trays with paper cupcake cases.

3 Place the butter, honey and sugar into a saucepan and warm over a low heat until the sugar has dissolved and the butter melted. Boil the mixture for one minute, then allow to cool and thicken.

4 Beat the eggs into the cooled mixture.

5 Place the flour into a bowl, then beat in the honey mixture until you have a smooth batter.

6 Spoon or pour the mixture into the baking cases so that they are about two thirds full.

7 Bake for about 25 minutes, or until a fine skewer inserted into the centre of one of the cupcakes comes out clean.

8 Allow to cool in the tray for 5 minutes before removing them to a wire rack.

9 Warm 2tbsps/30ml of honey in a small pan and brush over the tops of the cakes to glaze. Allow to cool completely.