150g unsalted butter melted
1/2 x cup sugar
1 x cup all-purpose flour
2 x teaspoon baking powder
½ teaspoon salt
¼ cup Egmont honey
1 teaspoon vanilla extract
1 x cup frozen blueberries
For the Honey Frosting:
¾ cup unsalted butter, room temperature
2 cups icing sugar
1 tablespoon Egmont honey
1 drop of blue and pink food colouring to make purple
1/2 tbsp baking soda
¾ cup caster sugar
1/4 cup honey
Pinch of salt
Freeze dries blueberries
Preheat oven to 180 degrees and line a muffin tray with cupcake liners.
In medium bowl mix together the flour and sugar.
In a cup, add 2 x eggs, melted butter and top the rest with milk until the cup is full. Pour into dry ingredients along with the honey and mix together.
Once mixed add the salt, baking powder, vanilla and mix loosely.
Scoop the mixture into the cupcake liners about 1/2 full then add in a few blueberries to each case.
Bake for 15-18 minutes, until toothpick inserted into cupcake comes out clean.
Let cupcakes cool for 5 minutes, then pop on a wire rack to finish cooling.
Make the Honey Frosting
In a large bowl, beat butter until it becomes creamy.
Sift the sugar and gradually add the icing sugar and continue to mix scraping down sides of bowl as needed with a hand whisk. Mix in honey then food colouring until icing is stiff enough to make a peak.
Place the icing in a piping bag and decorate.
Top with honeycomb and freeze-dried blueberries.
Line a baking tray with greaseproof/baking paper.
Sift the bicarbonate of soda.
In a large pot, heat the sugar, honey and salt until the mixture reaches about 145c stirring it with a spatula to ensure even caramelisation. The mixture will turn a deep golden colour.
When golden, turn off the heat and immediately mix in the bicarbonate of soda. The mixture will bubble/foam quite a bit. Continue stirring the mixture until the bicarbonate of soda is completely dissolved.
Pour the honeycomb mixture onto the prepared baking tray. Once cooled, break apart and add to cupcake topping.