A 'Crunchie' treat


After a hectic couple of weeks I've finally found some time to sit down and write another post! 
Last month I tried out a new flavour cupcake for my boyfriends birthday.... Honeycomb! Creating a cupcake of this flavour hadn't really occurred to me until I realised how obsessed he was with everything honeycomb, so I took it upon myself to create the ultimate honeycomb lovers delight. 
The crunchy pieces of 'Crunchie' throughout the soft sponge, paired with the creamy caramel buttercream creates a mouthfeel to die for. 

Honeycomb Cupcakes


Preparation time: 25 minutes
Cooking time: 15 minutes
Serves: 6 cupcakes 


Ingredients: 

For the cupcakes:

  • 100g Self raising flour 
  • 150g caster sugar 
  • 150g softened butter 
  • 3 free range eggs 
  • 2 Crunchie bars chopped into small pieces 
  • 50g cocoa powder 
  • 2 tsp caramel
For the buttercream: 
  • 100g softened butter 
  • 200g icing sugar 
  • 5 tsp caramel 
  • Crunchie to decorate 
  • Drizzle of caramel to decorate 

Method: 

Firstly, preheat the oven to 200 degrees Celsius, and line a cupcake tray with cupcake cases. 

 Place the softened butter, and sugar into a bowl and mix thoroughly until of a creamy consistency. 

 Add the eggs one at a time, mixing well between each addition, to ensure that the mixture does not curdle. 

 Next, sift in the flour, and coca powder, and fold gently until all ingredients are combined. Finally, add the caramel and the pieces of Crunchie, and thoroughly mix into the rest of the ingredients. 

Using an ice cream scoop or a spoon place the mixture into the cupcake cases, until they are two thirds of the way full. 

 Place the tray into the oven and cook for 15 minutes or until springy to the touch. 

 Once cooked all the way through, place on a wire cooling rack to cool completely. 

 To make the buttercream cream together the softened butter and the sifted icing sugar, until fully combined and of a creamy consistency. Add the caramel a teaspoon at a time to ensure that the mixture doesn't curdle. 

 Prepare a piping bag with the piping nozzle of your choice. In this case I used a Wilton 2D six point star nozzle. Pipe your desired design. Then using a spoon or a separate piping bag drizzle a small amount of caramel onto the top of the cakes, finishing off with a piece of a Crunchie bar. 
I hope you enjoyed learning how to make these indulgent treats. Happy Baking!



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