Honeycomb and Vanilla Cupcakes

Course Dessert

Cuisine British

Keyword Cakes, Cupcakes, honeycomb and vanilla cupcakes

Prep Time 30

Cook Time 20

Total Time 50

Servings 12 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.

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