Honey and lemon cupcakes recipe
These beautiful cupcakes pair the sweetness of the honey with tart lemon zest in an indulgent bite. Although they look tricky to make, let the piping bag do the work for you and you'll be able to whip up a batch of these rose-decorated treats in no time.
Michelin-starred French chef Jean-Christophe Novelli, who devised the recipe for Childhood Cancer Awareness Month, has a very special connection to the CCLG. His son Valentino was diagnosed with rare type of cancer at just eight weeks old. Thankfully, his treatment was successful and the family are now raising awareness to support Neuroblastoma Research Fund and the CCLG.
Ingredients
- 125 g self-raising flour
- 125 g margarine
- 25 g runny honey
- 75 g caster sugar
- 1 lemon, zest only
- 2 eggs
- 4.4 oz self-raising flour
- 4.4 oz margarine
- 0.9 oz runny honey
- 2.6 oz caster sugar
- 1 lemon, zest only
- 2 eggs
- 4.4 oz self-raising flour
- 4.4 oz margarine
- 0.9 oz runny honey
- 2.6 oz caster sugar
- 1 lemon, zest only
- 2 eggs
- 75 g sugar
- 55 g runny honey
- 110 g double cream
- 1 tbsp butter
- 2.6 oz sugar
- 1.9 oz runny honey
- 3.9 oz double cream
- 1 tbsp butter
- 2.6 oz sugar
- 1.9 oz runny honey
- 3.9 oz double cream
- 1 tbsp butter
- 125 g soft butter
- 175 g icing sugar
- 25 g runny honey
- 4.4 oz soft butter
- 6.2 oz icing sugar
- 0.9 oz runny honey
- 4.4 oz soft butter
- 6.2 oz icing sugar
- 0.9 oz runny honey
Details
- Cuisine: Baking
- Recipe Type: Cupcakes
- Difficulty: Medium
- Preparation Time: 60 mins
- Cooking Time: 15 mins
- Serves: 10
Step-by-step
For the filling
- Place the honey and sugar in a small pan and stir over a medium heat until the sugar is melted. Allow the mixture to bubble gently without stirring until it comes to a caramel colour.
- Take off the heat and stir in the cream, then the butter.
- Allow to cool before filling in the cupcakes.
For the cupcakes
- Preheat the oven to 180°C/356°F/gas mark 4.
- Put all the ingredients for the cupcakes in a bowl and beat together, ideally with an electric mixer, until combined and soft.
- Divide the mixture between 10 cases of a 12-hole muffin tin, lined with metallic gold cupcake cases.
- Bake for 15 minutes until lightly golden and springy to touch.
For the buttercream
- Carefully beat the icing sugar and soft butter together until soft and creamy (this is easier with an electric mixer but the icing sugar can create a huge cloud of sugar dust so be careful).
- Add the honey and beat until combined.
To assemble the cupcakes
- Once the cupcakes are cool, cut a hole in the middle and fill with the honey filling.
- To decorate, use a piping bag with a large star nozzle, filled with buttercream. Start piping from the centre of the cupcake and spiral outwards, finishing on the edge.
- Finish with a puff of edible gold glitter.
Recipe by Jean-Christophe Novelli for Children's Cancer and Leukaemia Group (CCLG) for Childhood Cancer Awareness Month. To donate £3 text GOLD to 70700.
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