LOLA’s product developer Terri worked tirelessly to help create our book. Originally from New Zealand, she knows all about Manuka honey, which is gathered from bees feeding on Manuka Trees in the East Cape region. The honey is thought to have magical healing powers, so give these cupcakes a try!
muffin pan lined with 12 muffin cases
Makes 12
Preheat the oven to 180˚C/350˚F/ Gas 4.
Put the honey and cream in a saucepan and heat gently until melted and well mixed. Do not allow to come to a boil.
Meanwhile, sift together the flour, cinnamon, mixed spice/apple pie spice, baking powder and bicarbonate of/baking soda in a bowl.
Put the oil, sugar, orange zest and coffee granules in a mixing bowl and beat with an electric hand mixer until well mixed. Add the eggs, one at a time, beating well after each addition.
Fold in the sifted dry ingredients.
Finally, add the honey mixture and stir until well mixed.
Divide the mixture between the muffin cases. Bake in the preheated oven for 23–25 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down, make the cream cheese frosting.
Put the butter in a bowl and beat with an electric hand mixer until very soft and smooth. Add the cream cheese and vanilla and beat just to combine. Gradually sift the icing/confectioners’ sugar into the bowl, beating until incorporated and the frosting is smooth and glossy.
Spread the frosting over the cold cupcakes using a spatula, or spoon the frosting into a piping bag fitted with a star nozzle/tip and pipe it on top of the cupcakes. Top with crushed honeycomb/ sponge candy and a drizzle of manuka honey, if you like.