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Sweet Treats

Capilano Honey Joys

  • Easy

  • 25 mins

 Summer sprinkler, Capilano Honey Joys and….no, that’s everything.
Our refined-sugar free take on this iconic Aussie treat is perfect for re-living treasured memories and creating new ones.
A simple melt-and-mix recipe for baking with the kids.

  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    10 mins

  • Servings

    12

Ingredients

  • 61g (3 tbsp) Capilano Pure Honey
  • 90 grams unsalted butter, chopped
  • 4 cups cornflakes
  • 12 paper cup cake cases
  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.

Used in this recipe

  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    10 mins

  • Servings

    12

Ingredients

  • 61g (3 tbsp) Capilano Pure Honey
  • 90 grams unsalted butter, chopped
  • 4 cups cornflakes
  • 12 paper cup cake cases
  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.

Used in this recipe

  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    10 mins

  • Servings

    12

Ingredients

  • 432g (6 tbsp / 1 cup + 1 tbsp) Capilano Honey
  • 100 grams unsalted butter, chopped
  • 5 cups cornflakes
  • 12 paper cup cake cases
  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.

Used in this recipe

  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.
  • مستوى المهارة

    سهلة

  • مدة التحضير

    15 دقيقة

  • مدة الطهي

    10 دقيقة

  • الحصص

    12

المكونات

  • 432 غم (6معالق صغيرة / 1 كوب + 1 ملعقة صغيرة) عسل كابيلانو الصافي
  • 100 غم زبدة مقطعة غير مملحة
  • 5 أكواب كورن فليكس
  • 12 قاعدة كب كيك ورقية
  1. يسخن الفرن إلى درجة 160 درجة مئوية (فرن مزود بمروحة). ضع قواعد الكب كيك في صينية الكب كيك ضع الكورن فليكس في وعاء كبير مقاوم للحرارة.
  2. امزج العسل والزبدة في قدر كبيرة ويُسخن على نار متوسطة حتى يذوب. أو ضعه في وعاء آمن للاستخدام في الميكروويف وسخنه لمدة 30 ثانية، مع الخلط المستمر حتى يذوب.
  3. انقل خليط العسل إلى وعاء الكورن فليكس. يخلط جيداً بملعقة خشبية حتى يتجانس.
  4. انقل المزيج إلى قواعد الكب كيك الورقية واخبزه لمدة 10 دقائق. اتركها لتبرد على صينية مصنوعة من السلك المقوى ثم انقلها إلى وعاء محكم الإغلاق واتركها تبرد لمدة 30 دقيقة حتى تجهز.
  5. تُحفظ في وعاء محكم في الثلاجة لمدة تصل إلى 5 أيام.

من مكونات هذه الوصفة

  1. يسخن الفرن إلى درجة 160 درجة مئوية (فرن مزود بمروحة). ضع قواعد الكب كيك في صينية الكب كيك ضع الكورن فليكس في وعاء كبير مقاوم للحرارة.
  2. امزج العسل والزبدة في قدر كبيرة ويُسخن على نار متوسطة حتى يذوب. أو ضعه في وعاء آمن للاستخدام في الميكروويف وسخنه لمدة 30 ثانية، مع الخلط المستمر حتى يذوب.
  3. انقل خليط العسل إلى وعاء الكورن فليكس. يخلط جيداً بملعقة خشبية حتى يتجانس.
  4. انقل المزيج إلى قواعد الكب كيك الورقية واخبزه لمدة 10 دقائق. اتركها لتبرد على صينية مصنوعة من السلك المقوى ثم انقلها إلى وعاء محكم الإغلاق واتركها تبرد لمدة 30 دقيقة حتى تجهز.
  5. تُحفظ في وعاء محكم في الثلاجة لمدة تصل إلى 5 أيام.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    10 mins

  • Servings

    12

Ingredients

  • 432g (6 tbsp / 1 cup + 1 tbsp) Capilano Honey
  • 100 grams unsalted butter, chopped
  • 5 cups cornflakes
  • 12 paper cup cake cases
  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.

Used in this recipe

  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    10 mins

  • Servings

    12

Ingredients

  • 432g (6 tbsp / 1 cup + 1 tbsp) Capilano Pure Honey
  • 100 grams unsalted butter, chopped
  • 5 cups cornflakes
  • 12 paper cup cake cases
  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.

Used in this recipe

  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    10 mins

  • Servings

    12

Ingredients

  • 432g (6 tbsp / 1 cup + 1 tbsp) Capilano Pure Honey
  • 100 grams unsalted butter, chopped
  • 5 cups cornflakes
  • 12 paper cup cake cases
  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.

Used in this recipe

  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    10 mins

  • Servings

    12

Ingredients

  • 432g (6 tbsp / 1 cup + 1 tbsp) Capilano Pure Honey
  • 100 grams unsalted butter, chopped
  • 5 cups cornflakes
  • 12 paper cup cake cases
  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.

Used in this recipe

  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    10 mins

  • Servings

    12

Ingredients

  • 432g (6 tbsp / 1 cup + 1 tbsp) Capilano Pure Honey
  • 100 grams unsalted butter, chopped
  • 5 cups cornflakes
  • 12 paper cup cake cases
  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.

Used in this recipe

  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    10 mins

  • Servings

    12

Ingredients

  • 432g (6 tbsp / 1 cup + 1 tbsp) Capilano Pure Honey
  • 100 grams unsalted butter, chopped
  • 5 cups cornflakes
  • 12 paper cup cake cases
  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.

Used in this recipe

  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    10 mins

  • Servings

    12

Ingredients

  • 432g (6 tbsp / 1 cup + 1 tbsp) Capilano Pure Honey
  • 100 grams unsalted butter, chopped
  • 5 cups cornflakes
  • 12 paper cup cake cases
  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.

Used in this recipe

  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    10 mins

  • Servings

    12

Ingredients

  • 432g (6 tbsp / 1 cup + 1 tbsp) Capilano Pure Honey
  • 100 grams unsalted butter, chopped
  • 5 cups cornflakes
  • 12 paper cup cake cases
  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.

Used in this recipe

  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    10 mins

  • Servings

    12

Ingredients

  • 432g (6 tbsp / 1 cup + 1 tbsp) Capilano Pure Honey
  • 100 grams unsalted butter, chopped
  • 5 cups cornflakes
  • 12 paper cup cake cases
  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.

Used in this recipe

  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    10 mins

  • Servings

    12

Ingredients

  • 432g (6 tbsp / 1 cup + 1 tbsp) Capilano Organic Raw Honey
  • 100g unsalted butter, chopped
  • 5 cups cornflakes
  • 12 paper cup cake cases
  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.

Used in this recipe

  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.
Bee Banner
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    10 mins

  • Servings

    12

Ingredients

  • 432g (6 tbsp / 1 cup + 1 tbsp) Capilano Pure Honey
  • 100 grams unsalted butter, chopped
  • 5 cups cornflakes
  • 12 paper cup cake cases
  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.

Used in this recipe

  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.
Bee Banner
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    10 mins

  • Servings

    12

Ingredients

  • 432g (6 tbsp / 1 cup + 1 tbsp) Capilano Pure Honey
  • 100 grams unsalted butter, chopped
  • 5 cups cornflakes
  • 12 paper cup cake cases
  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.

Used in this recipe

  1. Preheat oven to 160°C (fan-forced). Place cupcake cases in cupcake tray. Place cornflakes in a large heat-proof bowl.
  2. Combine honey and butter in a large saucepan and heat over on medium heat until just melted. Alternatively place in microwave-safe bowl and heat in 30 second increments, mixing in between until melted.
  3. Transfer honey mixture to cornflakes bowl. Mix well with wooden spoon until evenly combined.
  4. Transfer mixture to cupcake cases and bake for 10 minutes. Allow to cool on wire baking rack then transfer to airtight container and chill for 30 minutes to set.
  5. Store in an airtight container in the fridge for up to 5 days.
Capilano Bee