This recipe is made with so much honey you are going to enjoy it. To start you will make the honey caramel In a saucepan, add sugar, water and really strong flavour honey then place it over medium heat just to get things going and then let it sit and bibble away until a deep amber colour, that will take about 15 minutes. Take it off the heat and add the double cream in it while giving it a really good stir then set that aside. To make the batter, start by sifting the dry ingredients together starting with the sugar, flour, bicarbonate powder, salt, nutmeg and chopped rosemary.

For the wet ingredients, add plain yoghurt in a bowl together with eggs, olive oil and a drop of good quality vanilla extract then give it a stir. Pour the dry ingredients over the wet ingredients and mix it until it is lump free and well combined. Pour the batter into the cupcake liners, about three-quarters way full. Bake these muffin sin a preheated 350 degrees Fahrenheit oven for 20 to 22 minutes and they should be nice and springy when you touch them.

Once your cake is done baking, let them cool meanwhile, make the swiss meringue buttercream and start by dissolving the sugar in the egg whites over a bain-marie and then pour that into a stand mixer bowl. With a balloon whisk attachment, you will beat on high speed until it reaches a soft peak. Go ahead and add softened butter bit by bit while the mixture is on low speed and beat until everything is well mixed and thicken up.

Add set hiney and beat it until it is well combined. To decorate the cake, pour the swiss meringue buttercream in a piping bag with a small round nozzle then start by giving your cupcakes a blob and then push the piping bag full of hiney caramel into the top of that and squeeze until it feels like it’s about to burst then serve. These cupcakes are absolutely bursting with honey, gove this recipe a try and it will be an instant hit in your kitchen. Enjoy.


For the Honey Caramel.

  • 105g caster sugar
  • 170g strong flavoured, local honey
  • 120ml water
  • 200ml double cream

For the Honey Swiss Meringue Buttercream.

  • 150g caster sugar
  • 2 large egg whites]200g soft unsalted butter
  • 2-3 tbs strong flavoured local set honey

For the cupcakes.

  • 155g self-raising flour
  • 1/4 tsp bicarbonate of soda
  • 140g caster sugar
  • 1/8 tsp salt
  • pinch ground nutmeg
  • about 1/2 tsp very finely chopped fresh rosemary
  • 160g plain yoghurt
  • 1.5 large eggs
  • 70ml olive oil
  • A drop of vanilla