Spiced Honey Cupcakes with Citrus Buttercream
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ⅔ cups all-purpose flour
- 1.333 cups light brown sugar
- 2 tsps Baking powder
- 2 tsps Ginger powder
- ½ tsp ground cinnamon
- 1 pinch grated Nutmeg
- 2 eggs
- ⅜ cup clear honey
- ½ cup butter (melted)
- ¾ cup hot water
- 2 Tbsps fresh ginger (chopped)
- For the lemon cream
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 lemon (juiced)
- To decorate
- 12 slices Mandarin orange
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F, gas 4. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, sugar, baking powder and spices into a mixing bowl.
3.
Beat together the eggs, honey and butter until smooth. Stir into the dry ingredients.
4.
Add the water and chopped ginger and stir well until combined.
5.
Spoon into the paper cases and bake for 20-25 minutes until golden and a skewer inserted into the centre comes out clean. Cool in the tins for 10 minutes then place on a wire rack to cool completely.
6.
For the lemon cream: beat the butter until very soft. Gradually sift in the icing sugar, beating until smooth. Add the lemon juice, slowly, beating constantly until blended.
7.
Spoon on top of the cakes and place a mandarin slice on top.
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