Baking

Brown Butter Honey Cakes

  • Easy

  • 45 mins

Looking for a classic honey cupcake recipe? This is it! Warm, oozy and tender, simply bake, glaze and watch them be devoured with glee by kids, adults and grandparents alike

  • Skill Level

    Easy

  • Prep Time

    20 mins

  • Cooking Time

    25 mins

  • Servings

    12

Ingredients

Cakes

  • 165g unsalted butter, softened
  • 100g brown sugar
  • 180g ( ½ cup) Capilano Pure Honey
  • 3 eggs
  • 300g self-raising flour
  • 1 ½ tbsp (30ml) lemon juice
  • 2 tsp vanilla extract
  • 1 ¼ tsp ginger, ground 

     

    Honey Butter Glaze

  • 130g unsalted butter
  • 100g Capilano Pure Honey
  • 1 tsp vanilla bean paste
  • 150g icing sugar
  1. Preheat oven to 160°C (fan-forced). Line and grease a 12 hole cupcake tray with paper cases.
  2. In a stand mixer, cream butter and brown sugar until pale and fluffy, approximately 4-5 minutes. Add honey and mix until combined. Add eggs, one at a time, beating well in between.
  3. Sift flour and ginger into butter mixture, add lemon juice and mix on low to combine. Do not over-mix.
  4. Using a ¼ cup measure, divide mixture between cases and bake for 20-25 minutes until golden and an inserted skewer comes out clean. Allow to rest for 10-15 minutes before glazing while warm.
  5. For domed cupcakes, measure 1/3 cup mixture into cases.
  6. While cakes are baking, prepare glaze. Melt butter in a microwave-safe bowl, or over medium heat in a small saucepan. Remove from heat, add honey and vanilla, mix well. Sift in icing sugar and whisk to combine into a smooth glaze.
  7. While cakes are still just warm, spoon glaze over cupcakes.

Used in this recipe

  1. Preheat oven to 160°C (fan-forced). Line and grease a 12 hole cupcake tray with paper cases.
  2. In a stand mixer, cream butter and brown sugar until pale and fluffy, approximately 4-5 minutes. Add honey and mix until combined. Add eggs, one at a time, beating well in between.
  3. Sift flour and ginger into butter mixture, add lemon juice and mix on low to combine. Do not over-mix.
  4. Using a ¼ cup measure, divide mixture between cases and bake for 20-25 minutes until golden and an inserted skewer comes out clean. Allow to rest for 10-15 minutes before glazing while warm.
  5. For domed cupcakes, measure 1/3 cup mixture into cases.
  6. While cakes are baking, prepare glaze. Melt butter in a microwave-safe bowl, or over medium heat in a small saucepan. Remove from heat, add honey and vanilla, mix well. Sift in icing sugar and whisk to combine into a smooth glaze.
  7. While cakes are still just warm, spoon glaze over cupcakes.
Capilano Bee