Name: Honeycomb creams
Cook time: 40 min
Total time: 40 min
Ingredients: Chocolate ginger cake; 1/2 cup (110g) firmly packed brown sugar; 1/2 cup (75g) plain flour; 1/2 cup (75g) self-raising flour; 1/4 teaspoon bicarbonate of soda; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 90 gram butter, softened; 1 egg; 1/4 cup (60ml) buttermilk; 2 tablespoon golden syrup; 50 gram dark eating chocolate, chopped coarsely; Decorations; 300 millilitre thickened cream; 3 50g violet crumble bars, chopped coarsely

Honeycomb creams

These honeycomb cream cupcakes are a proper indulgence, a moist, spiced cupcake topped with whipped cream and shattered Violet Crumble bars.

Photographer: Joshua Dasey, Stylist: Margot Braddon

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Makes 12 Item

Cook

40M

Ingredients

Chocolate ginger cake

1/2 cup (110g) firmly packed brown sugar

1/2 cup (75g) plain flour

1/2 cup (75g) self-raising flour

1/4 teaspoon bicarbonate of soda

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

90 gram butter, softened

1 egg

1/4 cup (60ml) buttermilk

2 tablespoon golden syrup

50 gram dark eating chocolate, chopped coarsely

Decorations

300 millilitre thickened cream

3 50g violet crumble bars, chopped coarsely

Method

1.Preheat oven to moderately slow, 170°C (150°C fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.

2.Sift dry ingredients into small bowl, add butter, egg, buttermilk and syrup; beat mixture with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture is changed to a paler colour. Stir in chocolate. Divide mixture among cases; smooth surface.

3.Bake large cakes about 40 minutes, small cakes about 30 minutes. Turn cakes onto wire rack to cool.

4.Spread cakes with whipped cream; top with violet crumble.

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