Mini Bee Sting Cakes

INGREDIENTS

Custard:3 tablespoon maizena (corn flour) (dissolve it first in a little bit of the milk to ensure no lumps) 2 cups milk ¼ cup brown sugar, heaped
1 tablespoon butter, ice cold-add after cooking
Topping:½ cup sugar50g butter2 tablespoons honey50g almonds, slivered

Cake:125g butter1 cup brown sugar2 eggs1 teaspoon vanilla essence1 and ½ cups flour2 teaspoons baking powder½ teaspoon mixed spice or nutmeg ¼ teaspoon salt2/3 cup milk
Icing sugar, to garnish

METHOD

Grease 2 cupcake trays very, very well.
CustardMix ingredients together in the order listed and cook on medium heat until well thickened. Remove from heat and whisk in the butter. Cool completely. You can even make this the day before and refrigerate in an airtight container. Whisk gently with balloon whisk if it gets a bit lumpy.

ToppingCook butter, sugar and honey on medium heat until golden and well combined. Add nuts and stir through.Pour evenly into 18 cupcake cavities.Set aside to cool.
CakeCream butter and sugar well.Add in eggs and vanilla. Beat well.Add in dry ingredients that had been whisked together.Add in milk and mix thoroughly but lightly.Divide batter evenly between the 18 cupcake cavities.Bake in a well preheated oven on 180°c until done. (Ours takes 18 minutes.)
Cool slightly. Run a butter knife around the circumference of the cakes. Tip out gently. Hopefully it comes out in one piece! If any topping is still stuck in the pan, remove it with a spoon and press it gently onto the top of cake. Cool completely on wire rack.
Slit cupcakes in half and add a dollop of custard. There might be a little custard left over.Place cakes in wrappers and refrigerate for at least 2 hours before serving.
Dust lightly with icing sugar, serve and enjoy ☕

POSTED ON

19 Oct 2024

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