These cupcakes are a smaller version of my Honeycomb and Vanilla Cake that I have made a few times over the year.
I have been thinking about making that cake smaller for a while because it’s a great combo in a big cake so I knew it would on a smaller scale.
I make the honeycomb from scratch because it is super easy to make and because its easier than hunting around the shops for it.
I always use the BBC website version because I know it works but obviously if your one of these people who already have a great website then use that one.
These cupcakes looked so good and tasted amazing. I added some honeycomb to the cupcake batter but I will say that I wouldn’t recommend doing this because the cupcakes had a exploded a little in the oven and there was some sticking to the cases.
Honeycomb and Vanilla Cupcakes
Equipment
- Cupcake Liners
- Cupcake Tray
- Whisk
- Ice Scoop
- Piping bag
- Round Nozzle
Ingredients
Cupcakes
- 175 g Unsalted Butter Room Temperature
- 175 g Caster Sugar
- 3 Eggs
- 175 Plain Flour
- 2 tsp Vanilla Extract
- ½ tsp Baking Powder
Buttercream
- 1.36 Kg Unsalted Butter Room Temperature
- 900 g Icing Sugar
- 200 g Pasteurized Egg Whites
- 2 tsp Vanilla Extract
- Honeycomb Crushed Pieces
Instructions
Cupcakes
- Pre-heat oven on gas mark 4/170 °C and then line a cupcake tin with paper cases.
- Add the butter, vanilla extract and sugar to a mixing bowl and then mix until incorporated. Then add the eggs and mix in.
- Once the eggs are incorporated, add the flour and fold in until incorporated.
- Then using an ice cream scoop, add the mixture to each case and then put in the oven for 20 minutes or when a skewer comes out clean
- Once the cakes are cooked, remove from the oven and leave to cool for a few minutes in the tin then transfer to a cooling rack.
Buttercream
- Measure egg whites and powdered sugar into a bowl.
- Using the paddle attachment, beat on medium/high for 5 minutes until it is white and glossy.
- Set mixer to medium, gradually add butter making sure all combined before adding next piece.
- Once all the butter is incorporated then beat for 5-10 minutes on medium/high until light and fluffy.
- Then add in the vanilla extract and fold in until fully incorporated.
- Once the buttercream is ready, fill a piping bag with a round nozzle on the end and pipe on to the cooled cupcakes. Then top with bits of honeycomb
