HONEY AND CINNAMON CUPCAKES
A yummy, light dessert or perfect with a cuppa!
Provided by gingibell
Time 40m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- 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!
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