Monday, 23 May 2011

Honeycomb Fudge Cupcakes

So the sky hasn't fallen down!!  Ironic that I always expect it to, just for being open and honest and true to myself - for once...  I had honestly expected a lot more comments and thoughts from anyone who read my last post.  Like I said, I wasn't even sure how many people would read it, hence the sneaky cupcake recipe offer, but in a way, the fact that not many commented on my revelations is a relief.  

Without further ado then: here is the long awaited Honeycomb Fudge Cupcake recipe.  I am afraid to have to tell all you cupcake bakers and makers out there that I have now officially named this cupcake the best cupcake ever.  I am so serious that you really shouldn't think I am kidding.  I have adapted the recipe from the Hummingbird Bakery Cookbook and this said, I feel that I can take a teeny bit of credit for the gorgeousness of the results.  

The cupcakes are very fluffy and very moist, incredibly tasty in a caramelly fudgy way but without being either too rich or sweet, and the light buttercream with caramel drizzles just finishes it off nicely.  I'm actually craving some for myself (and only myself!) right about now.  

Honeycomb Fudge Cupcakes
(adapted from The Hummingbird Bakery Cookbook)

240g plain flour
280g soft brown sugar
3 tsp baking powder
a pinch of salt
80g unsalted butter, room temperature
240ml whole milk
2 eggs
130g small honeycomb pieces
195g fudge, chopped into smallish pieces
½ tsp vanilla extract
fudge buttercream and fudge sauce, to ice

1.       Preheat the oven to 170C/325F/gas mark 3.
2.       Put the flour, sugar, baking powder, salt and butter in a free-standing electric mixer with a paddle attachment (or use a hand-held electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
3.       Gradually pour in half the milk and beat until the milk is just incorporated.
4.       Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).  Add honeycomb and fudge pieces and continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
5.       Spoon the mixture into the paper cases until two-thirds full. Bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched.
6.       A skewer inserted into the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
7.       When the cupcakes are cold, ice with fudge buttercream and drizzle with fudge sauce.
Makes 24 cupcakes

Please do try it out - it's one of those quick and easy recipes that is really worth it and you'll probably come back to it lots of times once you've tasted them...  In any case, let me know how you get on!

Happy baking!

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