How To: ‘Crunchie’ Honey Cupcakes

Hi Nibblers!

I’m back at it again with another recipe that was inspired by cravings. I’m all about that honey and chocolate at the moment. Honey on toast with a bit of Nutella is what I’m talking about. Dessert for breakky – why not? So, I decided to get some ‘Crunchie’ bars and pop that into a honey flavoured cupcake to cure my cravings. It definitely did the trick. The cupcake turned out moist and full of honey goodness and the buttercream was smooth and silky – perfect compliment.

How To: ‘Crunchie’ Honey Cupcakes
Makes 12 standard sized cupcakes

What you’ll need:
Cupcake component:
– 225g self raising flour
– 100g sugar
– 200g unsalted butter (softened to room temp)
– 4 eggs
– 1 tsp. vanilla extract
– 1 Tbs. milk
– 1/4 cup honey
– 140g roughly crushed ‘Crunchie’ bits
– 250g unsalted butter (softened to room temp)
– 1 Tbs. honey
– 60g icing sugar
– 1 drop yellow food colouring
Optional – ‘Crunchie’ or other honeycomb chocolate to decorate

How To:
1. Pre-heat oven to 150 degrees Celcius or 300 degrees Fahrenheit
2. Line cupcake tin with cupcake liners or lightly spray with oil to prevent sticking then set aside
Cupcake component:
3. Beat butter on high with sugar until light and fluffy
4. Add eggs one at a time and beat until well incorporated
5. Add milk, honey, vanilla extract and ‘Crunchie’ bits into mixture and beat until well combined
6. Fold flour into wet ingredients and fold until thoroughly mixed
7. Divide batter into equal portions into cupcake tin
8. Pop into the oven for approximately 18 minutes or until well cooked (check by inserting a skewer to ensure no batter sticks to skewer)
9. Set aside to cool until needed
10. Beat butter cream on high for at least 5 minutes or until butter turns from a yellow to pale white colour
11. Add honey, icing sugar and food colouring and mix until well incorporated
12. Beat for a further 5 minutes until light and fluffy
Note: for a thicker buttercream add 1 Tbs. of icing sugar and mix until desired texture
for a thinner buttercream add 1 Tbs. of water and mix until desired texture
13. For a cupcake design like my own – use Tip 125 or similar and start piping at the edges of cupcake and bring towards the centre of the cupcake – continue each line slightly overlapping the other until cupcake is covered
14. Add ‘Crunchie’ bar to tops of cupcakes as a topper (optional)

This honey hit from the buttercream and cupcake will definitely keep you b-b-buzzing (pun intended). I loved how they turned out and a great way to welcome the first few weeks of Spring! Hope you’re all having a lovely week and be sure to comment below with any thoughts or queries.


Nibble Away,


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