Friday, 25 September 2009

Thank Crunchie its Friday!


that's how I feel today!........ work's been a little demanding the last couple of weeks, due to sickness & holidays and I'm shattered. A much needed cupcake fix was needed, so Honeycomb Cupcakes were made... accompanied by a little of Cadbury's finest..
Chocolate Honeycomb Cupcakes
(Makes 12)
Y 60g Butter, softened
Y 1/4 cup castor sugar
Y 1 tsp vanilla essence
Y 1 egg
Y 3/4 cup self raising flour
Y 1/4 cup milk
Y approx 75g or 1 cup of honeycomb crumbs
Icing ~ Icing sugar, Butter & vanilla essence - mix to required taste. Honeycomb square to decorate.
1. Pre-heat oven to 175' and line a 12 hole muffin pan with cupcake cases.
2. Using a mixer, cream the butter and sugar, then add vanilla and egg. Beat until well combined. Fold in half the flour and milk until mixture is smooth. Repeat with remaining flour and milk and stir until batter is smooth. Either chop or crush honeycomb and stir into batter. Three quarters fill each paper case with batter.
3. Bake for 15-20 minutes, then remove from oven. Leave cakes to cool in the pan for 10min and then transfer to a wire rack to cool completely.
4. Spread icing on cupcakes. Sprinkle the cupcakes with either some leftover honeycomb crumbs or top with with a small chunk of honeycomb.

Eat with Hot Chocolate, topped with whipped cream & honeycomb crumbs..........

3 comments:

Kelly said...

Oh they look sooooo good!
I'm making those for sure!
Crunchie is my favourite MMMMMM i want one NOW!

Lots of Love

Kelly xxxx

Florence and Mary said...

Now I'm craving crunchies!!!

Victoria xxx

Clair said...

ooohhh...YUMMY!!!!!! :o)

xxx

Friday, 25 September 2009

Thank Crunchie its Friday!


that's how I feel today!........ work's been a little demanding the last couple of weeks, due to sickness & holidays and I'm shattered. A much needed cupcake fix was needed, so Honeycomb Cupcakes were made... accompanied by a little of Cadbury's finest..
Chocolate Honeycomb Cupcakes
(Makes 12)
Y 60g Butter, softened
Y 1/4 cup castor sugar
Y 1 tsp vanilla essence
Y 1 egg
Y 3/4 cup self raising flour
Y 1/4 cup milk
Y approx 75g or 1 cup of honeycomb crumbs
Icing ~ Icing sugar, Butter & vanilla essence - mix to required taste. Honeycomb square to decorate.
1. Pre-heat oven to 175' and line a 12 hole muffin pan with cupcake cases.
2. Using a mixer, cream the butter and sugar, then add vanilla and egg. Beat until well combined. Fold in half the flour and milk until mixture is smooth. Repeat with remaining flour and milk and stir until batter is smooth. Either chop or crush honeycomb and stir into batter. Three quarters fill each paper case with batter.
3. Bake for 15-20 minutes, then remove from oven. Leave cakes to cool in the pan for 10min and then transfer to a wire rack to cool completely.
4. Spread icing on cupcakes. Sprinkle the cupcakes with either some leftover honeycomb crumbs or top with with a small chunk of honeycomb.

Eat with Hot Chocolate, topped with whipped cream & honeycomb crumbs..........

3 comments:

Kelly said...

Oh they look sooooo good!
I'm making those for sure!
Crunchie is my favourite MMMMMM i want one NOW!

Lots of Love

Kelly xxxx

Florence and Mary said...

Now I'm craving crunchies!!!

Victoria xxx

Clair said...

ooohhh...YUMMY!!!!!! :o)

xxx