Honey Cupcakes

Name: Honey Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1/2 cup (60 g) Butter; 1/4 cup (60 g) Light brown sugar (packed); 4 tbsp Honey; 1 Egg; 1/2 tsp Vanilla extract; 2 tbsp Applesauce; 2/3 cup (85 g) Self-raising flour; 1/2 tsp Ground cinnamon; 1/4 tsp Ground ginger; 7 oz (200 g) Marzipan (for decoration); Melted chocolate or icing pen (for decoration), to taste; 12 Sliced almonds (for decoration); Sugar pearls (for decoration), to taste

Mini honey cakes with apple purée, decorated with almond paste into bee and flower shapes.

45 min

Easy

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Ingredients

Butter 1/2 cup (60 g)

Light brown sugar (packed) 1/4 cup (60 g)

Honey 4 tbsp

Egg 1

Vanilla extract 1/2 tsp

Applesauce 2 tbsp

Self-raising flour 2/3 cup (85 g)

Ground cinnamon 1/2 tsp

Ground ginger 1/4 tsp

Marzipan (for decoration) 7 oz (200 g)

Melted chocolate or icing pen (for decoration) to taste

Sliced almonds (for decoration) 12

Sugar pearls (for decoration) to taste

Instructions

Step 1

Preheat the oven to 350°F (180°C). Place 6 paper liners in a muffin tin. Put the butter, sugar, and honey in a mixing bowl and beat until fluffy.

Step 2

In another bowl, whisk the egg, vanilla extract, and applesauce, then fold into the butter mixture. Sift in the flour, cinnamon, and ginger.

Step 3

Fold the dry ingredients with a spatula, scraping along the sides of the bowl and through the center, until just combined. Divide the batter into the paper liners and bake for 18-22 minutes until golden and firm to the touch. Set aside to cool.

Step 4

Make the decorations: Shape the marzipan into a bee's head and body, gently pressing them together to stick. Cut out flower shapes. Use chocolate to draw the bee's face and stripes, insert almond slices as wings, and press sugar pearls onto the flowers for decoration.