Honeycomb Cupcakes

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When I was growing up in country Victoria, we called Cupcakes ‘Patty Cakes.’ I don’t know when the name went out of fashion, but if you say Patty Cakes now, no one knows what you are talking about.

125 grams butter
1/3 Cup caster sugar
2 eggs
75 grams runny honey
1 Cup self raising flour
2/3 Cup rolled oats
1/2 teaspoon baking powder
1 tablespoon milk

Beat the butter and sugar, then beat in the eggs and honey until just combined. Fold in the flour, baking powder, oats and milk.
Divide mixture evenly between 12 large patty pan cases. If you sit the patty cakes inside a muffin tin to bake they will hold their shapes, if left unsupported they can flop all over the place.

Bake at 170 degrees Celsius for 20 minutes. Ice when cool.

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Caramel Icing

30 grams butter
1/4 Cup brown sugar
1 tablespoon milk
3/4 Cup icing sugar

Melt the butter in a saucepan, add the sugar and stir without boiling for two minutes. Stir in the milk, then gradually stir in the icing sugar.

Top with a crunched up Crunchie.

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