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Home > Recipes > Almond honeycomb cupcakes

Almond honeycomb cupcakes
( MAKES 12 )

Publication: Bite

Bite

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Almond honeycomb cupcakes

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These almond cupcakes, decadently dressed with white chocolate cream cheese icing and crunchy honeycomb, come from Lyndey Milan's TV series, Baking Secrets.

Cupcakes

¾ cup Almond meal
⅓ cup Self raising flour
½ tsp Sea salt flakes
150 g Butter
¾ cup Caster sugar
1 tsp Vanilla paste
3 Eggs
200 g White chocolate
200 g Cream cheese, softened

Almond honeycomb

¼ cup Almond flakes
¼ cup Caster sugar
2 Tbsp Honey
1 Tbsp Butter
½ tsp Bicarbonate soda
1 tsp Vanilla paste
½ tsp Sea salt flakes

Directions

  1. Heat the oven to 180C and line two 12-hole cupcake tins with paper cupcake liners. Sift almond meal, self-raising flour and salt into medium bowl.
  2. In a large bowl beat butter, caster sugar and vanilla bean paste to a cream. Add eggs, one at a time, beating until combined. Using a large metal spoon, fold in almond meal mixture. Spoon batter evenly into cupcake liners and bake for 25 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean. Cool on a wire rack.
  3. Melt the chocolate in a heatproof bowl over simmering water and allow to cool slightly. Whip the cream cheese in a medium bowl until light and fluffy, add chocolate and continue to whip until smooth. Refrigerate for at least 30 minutes and whisk again until light and fluffy.
  4. For almond honeycomb, toast almonds in a small saucepan over low heat for 5 minutes or until golden. Remove. To the same saucepan, add sugar, honey and butter and stir over low heat until sugar is dissolved. Increase heat and simmer, without stirring, for 5 minutes or until golden brown. Quickly stir through reserved toasted almonds with bicarb soda, vanilla and salt.
  5. Spoon on to a piece of baking paper and set aside to cool. When cool break or chop into small chunks.
  6. To serve, pipe a swirl of whipped white chocolate ganache onto each cupcake and top with a few chunks of almond honeycomb. 
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https://www.eatwell.co.nz/recipe/11209/Almond-honeycomb-cupcakes/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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