Easter Inspired Bee Pollen and Honey Infused Healthy Cupcakes

Honey Infused Easter Cupcakes

Laboratory tests have shown that UMF® Manuka Honey is effective against a wide range of bacteria including strains present in the gut2 and even wounds3. It can relieve stomach complaints, is a natural pre-biotic and honey fans everywhere swear by its energy-boosting properties. (www.comvita.co.uk)

Comvita® Bee Pollen is known as a ‘natural multi-vitamin’ as it is a source of essential vitamins, minerals, amino acids and enzymes. Comvita® Bee Pollen is collected by the honeybees from the forests and pastures of New Zealand, carefully dried and processed to ensure there is no damage or oxidation of the vital nutrients. They are deliciously sweet and can be sprinkled on cakes and cereals.

For a fantastic Easter treat and an alternative to your average cupcake, try the recipe below:

For the cupcakes:

250g Butter unsalted, softened
250g Golden caster sugar
250g Self-raising flour sifted
4 Eggs
1tbsp Comvita UMF10+ Manuka Honey
1tsp baking powder

For the buttercream:

150g Caster sugar
3 Eggs (whites only)
250g Butter unsalted, softened
1tsp Natural vanilla extract
1tsp Yellow food colour
1tbsp Bee Pollen to sprinkle

 

Method

 

For the cupcakes:

Preheat the oven to 180oC/fan oven 160oC, 350oF, gas 4. Line a 12-hole muffin tray with paper cases
Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, then add the flour, baking powder and Comvita UMF10+ Manuka Honey and fold into the mixture. You can add a little milk if the mixture looks too dry.
Divide the mixture between the cases and bake for 20 minutes.

 

For the buttercream:

Pour 50ml water and 125g caster sugar into a saucepan. Heat on the hob and stir until sugar dissolves. Bring the mixture to the boil, without stirring it, until it reaches 121°C.

In a separate mixing bowl whisk egg whites until stiff – gradually add in the remaining 25g of caster sugar.
Remove the pan from the heat as soon as it reaches 121°C and sit the pan into a bowl of cold water for just a few seconds, to prevent the syrup from getting any hotter (if it’s left too long, it will be too thick to pour).

Gradually pour the syrup in with the whisked eggs. Continue whisking the mixture for about 8-10 minutes until the bowl feels just lukewarm. If the syrup starts to become too thick to pour, return the pan to the hob very briefly, for the heat to thin is slightly.
Gradually whisk in the butter. Then add the salt, vanilla extract, food colouring and keep whisking it until it forms a smooth fluffy buttercream. and stir until an even colour.

Add the buttercream to the top of the cupcakes and sprinkle on the bee pollen before it sets.

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