Honey And Cinnamon Cupcakes
These orange and walnut cupcakes are a delightful treat that balance citrusy flavors with the crunch of walnuts. Infused with honey and a hint of cinnamon, these cupcakes are perfect for any occasion, whether enjoyed warm or cold. Follow the simple steps to create these delicious little cakes that are sure to please your palate.
— Constant Cookbook
Ingredients
- For the cakes:
- 85g elf-raising flour
- 1/4 tsp ground cinnamon
- pinch ground nutmeg
- 85g butter (softened)
- 85g caster sugar
- 1 tbsp runny honey
- very finely grated rind of 1 orange
- 2 eggs
- 40g finely chopped walnuts
- For the topping:
- 20g finely chopped walnuts
- 1/4 tsp ground cinnamon
- juice of 1 orange
- 2 tbsp runny honey
Instructions
- Preheat the oven to 190C/375F/Gas mark 5. Using an electric whisk, beat the butter and sugar in a bowl until light and fluffy. Beat in the honey and orange rind and gradually add the eggs, beating well after each addition. Sift in the flour, cinnamon and nutmeg and then fold in the flour mix. Stir in the walnuts.
- Spoon the mixture into the cupcake cases and bake for 20 minutes (or until golden) in the oven.
- Transfer to a wire rack to cool. Make the topping by adding the honey and orange juice to a pan and heat gently, stirring until combined. In a separate bowl, mix the walnut pieces and cinnamon.
- When the cupcakes have cooled, prick the tops with a fork and drizzle over the warm honey mixture and the sprinkle the walnuts over the top.
- Serve warm or cold and enjoy!
Yield
Makes 12 cakes
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