Ingredients
Instructions
- Place eggs, sugar and honey in a bowl set over a basin of gently simmering water.
- Allow mixture to heat till 40°C/104°F.
- Beat with hand-held mixer till creamy and thick.
- Continue beating at low speed for about 2 minutes.
- Remove big air bubbles so that there will not be any holes in the cake.
- Sift cake flour and gently fold into the egg mixture. Try not to deflate the batter.
- Slowly add melted butter.
- Mix well, again try not to deflate the batter, and pour into greased/lined muffin cups till 3/4 full.
- Bake at 180°C/350°F for about 20 minutes.
- NOTE: Honey caramelizes faster, thus the cupcakes darken quickly.
- However, do not remove from oven too soon, make sure that they have finish baking.
- Finished cupcakes should feel springy (spring back when lightly pressed).
- May use toothpick test too.