Tuesday, October 14, 2008

Easy Honey Cupcakes

Do you know that honey is the the only food in the world that does not spoil?

I remember I read it somewhere and it is quite amazing to know that it can be kept for thousands of years! As for the science behind it, you might want to find out for yourself and let me know, hehe! I think it's a good project for children to do some little research about their favourite food. :)

Anyway, back to baking. :) One day, last week, I was feeling hungry and couldn't find anything good to fill my stomach at home. So, I decided to make this Honey Cupcakes from 孟老师的100道小蛋糕. It looks pretty easy. The only problem is I have a phobia for making sponge cakes that requires me to beat up eggs and sugar first, then fold in flour and oil/butter. I remembered deflating it when I first started baking and since then, I hardly make any sponge cakes, if you have noticed.

Still, I call this an easy recipe, cos I only take 30 minutes to make these cupcakes (including weighing and washing). Fastest record for me! Wasn't very sure if I had beaten the batter to the right stage. But at least, I did not deflate the mixture this time and the cupcakes remains soft and spongy. Not too bad! :)

Easy Honey Cupcakes (From 孟老师的100道小蛋糕)

20g oil
30g honey
2 eggs
20g sugar
50g cake flour
1/4 tsp baking powder

1. Place oil and honey in a bowl and heat up the mixture by placing the bowl in hot water. Mix well using a spoon and set aside.
2. Beat eggs and sugar using a mixer. Gradually increase the speed to high and beat till mixture turns creamy white and when the whisk is lifted up, the trail does not disappear immediately. Reduce to slow speed and beat for another 1 minute.
3. Sift in cake flour and baking powder and add in honey and oil mixture in step 1. Mix gently until smooth.
4. Fill into cupcake cases until 8/10 full, rest in room temperature for about 5 minutes.
5. Bake in preheated oven at 180 deg C for 15-20 minutes. (Bake at a higher shelf or use a lower heat for the bottom heat cos the honey can cause the base to burn easily.)


  1. looks good! this shall be my next item to bake. sounds easy enough... ;oP is it very sweet?

  2. yum yum! even without you slicing the cake up to show the interior, i can feel the softness of the cake! It is a success! =D Congrats! Thanks for sharing! i will make them soon too! =P


  3. Hi Ah Teo, the sweetness comes from the honey and is just nice for me. I love your swiss roll. I still can't make swiss roll yet. :)

    Thanks Amanda! Hope you like it too! :)

  4. Hi SSB,
    The cupcakes look fabulous. Must try your recipe one day.

  5. hey SSB, the method for the swiss roll is similar to your honey cupcakes so i think you can do it! it is not very sweet so i m sure u will love it. okie...once i buy the cupcake moulds, will try to make the honey ones. ;oP

  6. Hi SSB,
    Thanks for sharing this recipe. I tried it yesterday, but I couldn't get the flour thoroughly mix. I always have such a problem. How did you mix your flour into the batter? Do you use spatula, mixer or hand? :p Also, my honey didn't mix with the oil well, any idea why? Despite all this, the cupcake is really great-soft, sweet & delicious! Thanks!
    Btw, check out my post on this Honey Cupcake (http://passionbaker.blogspot.com/)

  7. the ideal cupcake - soft and fluffy and evenly browned top. congrats on a job well done.

  8. oh another recipe that I should try. I love easy recipe .. but I really can't imagine you use only 30 minutes for the whole process.

    btw, I tried looking up the dessert recipe book that you bought from popular, but I can't find it.

    Do you think you can google it anywhere and show me the cover? Am thinking to buy it cos I want to try cookies and cream ice cream. Is the book expensive?

  9. Hi SSB,

    Thanks for the sharing! i had tried your recipe yesterday and it came out soft and not too sweet. But i find that the oil(use olive oil) and honey doesn't mix well, do you know why? As for the temperature i used only 150 c instead of 180 c cos it turned brown so fast. i only get 6 cupcakes. i will try again.


  10. Thanks silklady5! Hope you like it too!

    Hi Ah Teo, ok, will try the swiss roll, but I have no confidence lah.

    Hi Passionbaker, I'm not good at this too. Have left a comment in your blog. Hope it helps!

    Thanks skinnymum! I wish to see you post some baking adventures in your blog too, can you? :)

  11. Hi sherlyn, oh, maybe I was hungry so I do it very fast. Haha~ Probably becos there's few ingredients to weigh and only 1 bowl to wash, so very fast. :)

    Can't find it? I'll look for the cover and email you ok. I didn't buy it actually, I just "copied" some recipes from the book. Maybe you can ask the sales assistant to help you find? About $10? Not too sure. If you want the cookies and cream recipe, I can give you.

  12. Christie, so glad that you like this recipe too. :)

    My oil and honey don't mix well too, but I don't think it's a major problem. To make it easier to fold in, you can scoop a portion of the batter, mix well with the oil/honey, then pour it back to the original batter.

    The original recipe which uses 6cm diameter cups also yield cupcakes too. I used 180 deg C and the base was a bit burnt. If you can control the upper and lower heat, use 180C upper/160C lower.

    Good luck!

  13. I like cakes using honey cos they exude a different kind of sweetness. :) Yeah will try it. How many can you make for this recipe?

  14. Hi Aimei, I agree! I like the sweetness that comes from the honey. I made 10 pieces of 5cm diameter cupcakes. I think can be reduced to 8 cos I didn't know it came out quite flat. I prefer cupcakes that are fuller. :)

  15. I think they look really lovely with nice flat tops. Perfect for frosting. :)

  16. These look delicious! I will have to try them!

  17. Those look yummy!! I love your blog! I found it thru the Foodie Blogroll! I will surely be stopping by again!!

  18. those are some cute cupcakes. i'm vegan but i refuse to give up honey. i don't know if that makes me not a vegan or what, but honey is just too good.

  19. Hi SIG, I would love to do some frosting but I'm just not good at it.

    Hi Meg, hope you will like it.

    Hi Prudence, thanks for visiting. Your blog is wonderful! :)

  20. your wishes are my command - i have started to post my baking goods, and more will be on the way.
    will try this easy (?) honey cupcakes soon, and let you know of the outcome!


  21. Hi Joanna, honey is very good for health, my mum is a vegetarian, but she takes honey too.

    Hi skinnymum, I'm so looking forward to your bakes and dishes that you cook. Will be following your blog ok. :)

  22. wow, these look so cute and delicious! thanks for sharing this recipe, I love cup cakes hehe

  23. Hi! Thanks for dropping by. I just discover your wonderful blog. Will need a lot of time to read through the delicious food u made. :)

  24. thanks smallsmallbaker! (what a cute name btw)..hope u have fun, love yours too :)

  25. Hi SSB,

    I have made some of these and link to you at my blog. Thanks for sharing! :)

  26. Dear SSB, I have a question to ask. I tried this recipe and it turns out that after it is baked for 22 minutes, it is 'ar!!!!'. >,< Soon after we took it out from the oven, the surface sunk in. And it emptied inside and wet as well. Do you have any idea where I might went wrong? I am a newbie :) hoping to learn more!

    But it tastes really nice! I love the honey sweet.

  27. ching: Sorry about what has happened. I'm not too sure what went wrong. But I can emphasize some important steps to take note.

    Firstly, you must beat the eggs and sugar to very thick consistency. When the whisk is lifted up, the trail does not disappear immediately. Will take about 7-10 minutes depending on the mixer.

    Secondly, be very careful and you fold in the flour. Try to be gentle so that the batter is not deflated.

    Thirdly, the honey and oil mixture is a little hard to mix in. You can take a few spoons of batter out, mix it with the honey/oil well, then pour back into the egg batter. It will be easier this way.

    Lastly, if the outside is browned but inside still uncooked, your oven temp is too high.

    It is normal for the cake to sink a little after cool down.

    Hope it helps! Let me know if it works. Happy Baking!

  28. Hi SSB, thanks so much for the suggestions. I am so going to try it again :) Will let you know when it works :)

  29. 1. Place oil and honey in a bowl and heat up the mixture by placing the bowl in hot water. Mix well using a spoon and set aside.
    Hi SSB..Can u advise this step...hmm do u mean doubled boil or just placed it over hot water...

    Emily Koh

    1. Hi Emily, yes you double boil to heat up the mixture. The original recipe state you can also use a microwave oven.

  30. Hi, this seems lovely but what kind of oil do you use? Could butter be ok?