Honey and Hazelnut Cupcakes

Ingredients

• 1 quantity classic cupcake recipe
• 1/2 cup roasted hazelnuts, roughly chopped
• 1/4 cup honey
• 1/4 cup honey
• 2 tablespoons milk
• 2 cups pure icing sugar, sifted

Method

1. Follow step 1 of classic cupcake recipe. Stir in hazelnuts.
2. Follow step 2, and add honey.
3. Bake cupcakes following step 3.
4. Make icing: Warm honey and milk in a small saucepan over low heat. Add to icing sugar and stir until well combined. Spoon icing over cupcakes. Allow to set

Classic Cupcakes

Ingredients

• 2 cups self-raising flour, sifted
• 3/4 cup caster sugar
• 3/4 cup milk
• 125g butter, melted, cooled
• 2 x 59g eggs, beaten
• 1 teaspoon Queen Natural Vanilla Essence
• Sprinkles and lollies, to decorate

• Icing

• 1 1/2 cups pure icing sugar
• Pink food colouring, optional
• 1 to 1 1/2 tablespoons water

Method

1. Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.
2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
3. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
4. Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles and lollies.