RAW LINDEN HONEY
A medium, sweet, raw blossom honey with minty and woody notes.
NEW PRODUCTS: RAW HONEY & POLLEN INFUSED CHOCOLATE
These delightful cupcakes are great for some Easter baking. This batch of cute and colourful cupcakes will be a lovely activity for an afternoon. They’re also a treat for birthdays, afternoon tea or whenever you fancy something sweet.
Preheat the oven to 180 degrees C fan and line a muffin tray with cupcake or muffin cases
Place the butter and soft light brown sugar in a large bowl and cream together on a high speed until light and fluffy
Add the eggs, honey, vanilla extract and a tablespoon of the flour into the bowl and whisk again
Add the remaining flour, baking powder and milk into the bowl and gently whisk until fully combined
Evenly distribute the cake mix into each cupcake or muffin case and bake in the preheated oven for 15-20 minutes or until an inserted skewer comes out clean
Once baked remove from the oven and allow to cool on a wire rack
Begin making the frosting by beating together the butter, honey and icing sugar for 5 minutes at high speed until the colour lightens and the texture becomes silky
Add a very small amount of blue food colouring and beat again until the colour is evenly distributed
Once the cupcakes have cooled frost each cupcake with the buttercream and place three mini eggs on each to decorate
Finely grate the chocolate square over the cupcakes to finish
Ella is based in the beautiful Cambridgeshire countryside and she specialises in capturing food and gardens in all their glory!
Her Nana always invited her to help her in the kitchen and she was an outstanding baker, creating the most delicious cakes and puddings. Ella’s love of food began in her childhood – standing on a chair at the kitchen table, helping create dishes that gave her a huge sense of wonder.
She loves to bake with her children and creates beautiful imagery in the hope it brings joy to others.
If you’d like to know more about Ella visit Ella’s website.