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Categories:Viewed: 46 - Published at: 5 years ago
Ingredients
- FOR THE CUPCAKES:
- 4 ounces, weight Unsalted Butter
- 10 tablespoons, 7 pinches Honey
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 1/2 pounds, 7/8 ounces, weight All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 cup, 2-2/3 teaspoons, 7/8 pinches Sour Cream
- FOR THE FROSTING:
- 3-5/8 ounces, weight Unsalted Butter
- 1 pound, 1-1/8 ounces, weight Powdered Sugar
- 3 Tablespoons Whisky
- 2 Tablespoons Chopped Pecans, To Decorate
Method
- 1. Preheat the oven to 160°C/325°F. Line a cupcake tin with paper cases.
- 2. Cream together the butter and honey. Add the eggs and vanilla and beat and until light and fluffy.
- 3. Add half of the dry ingredients, then half the sour cream, then the rest of the dry ingredients and the rest of the sour cream. Fold until just combined.
- 4. Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool.
- 5. To make the frosting, cream the butter and add the icing sugar and whisky. Beat for 5-10 minutes until creamy and smooth.
- 6. Frost the cupcakes and decorate with chopped pecans.
