Looking for a cupcake recipe that’s different to your usual? Complete with a sweet honey icing, these brown butter cupcakes will hit the spot and are perfect for a party.
Makes1212
Cook time30 mins30 minutes
Prep time20 mins20 minutes, + cooling time
+ cooling time
Ingredients
125g butter
2 Coles Australian Free Range Eggs
1 tsp vanilla extract
1/2 cup (125ml) milk
1 1/2 cups (225g) self-raising flour
1/3 cup (75g) brown sugar
1/2 cup (110g) caster sugar
Chopped dried fruit and nuts (such as pear, peach, pineapple, pistachios and almonds), to decorate
Honey icing
2 cups (320g) icing sugar
40g butter, softened
1/4 cup (60ml) honey
1 tbs lemon juice
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Heat the butter in a small saucepan over low heat until butter melts and turns a nutty brown. Transfer to a large heatproof bowl. Set aside for 10-15 mins to cool slightly. Add eggs, vanilla and milk and whisk until well combined. Place flour and combined sugar in a large bowl. Stir to combine. Make a well in the centre. Add butter mixture and whisk until smooth. Spoon batter evenly among the prepared pan.
Step 2
Bake for 20-25 mins or until cupcakes are golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
Step 3
To make honey icing, place the icing sugar in a microwave-safe bowl. Make a well in the centre. Add the butter, honey and lemon juice and stir to combine. Cook in the microwave on high for 20 secs. Stir until smooth.
Step 4
Spread cupcakes with icing and top with dried fruit and nuts to decorate.
