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Article: Egmont Honey – Honey and Blueberry cupcakes

Egmont Honey – Honey and Blueberry cupcakes

Egmont Honey – Honey and Blueberry cupcakes

Looking to impress? These cupcakes are the perfect sweet treat for entertaining or to make at home when you are in need of a 3pm pick me up.


150g unsalted butter melted

1/2 x cup sugar

2 eggs

1 x cup all-purpose flour

2 x teaspoon baking powder

½ teaspoon salt


¼ cup Egmont honey

1 teaspoon vanilla extract

1 x cup frozen blueberries

For the Honey Frosting:

¾ cup unsalted butter, room temperature

2 cups icing sugar

1 tablespoon Egmont honey

1 drop of blue and pink food colouring to make purple

Honeycomb Topping: 

1/2 tbsp baking soda

¾ cup caster sugar

1/4 cup honey 

Pinch of salt

Freeze dries blueberries


  • Preheat oven to 180 degrees and line a muffin tray with cupcake liners.
  • In medium bowl mix together the flour and sugar.
  • In a cup, add 2 x eggs, melted butter and top the rest with milk until the cup if full. Pour into dry ingredients along with the honey and mix together.
  • Once mixed add the salt, baking powder, vanilla and mix loosely.
  • Scoop the mixture into the cupcake liners about 1/2 full then add in a few blueberries to each case.
  • Bake for 15-18 minutes, until toothpick inserted into cupcake comes out clean.
  • Let cupcakes cool for 5 minutes, then pop on a wire rack to finish cooling.

Make the Honey Frosting

  • In a large bowl, beat butter until it becomes creamy.
  • Sift the sugar and gradually add the icing sugar and continue to mix scraping down sides of bowl as needed with a hand whisk. Mix in honey then food colouring until icing is stiff enough to make a peak.
  • Place the icing in a piping bag and decorate.
  • Top with honeycomb and freeze-dried blueberries.


  • Line a baking tray with greaseproof/baking paper.
  • Sift the bicarbonate of soda.
  • In a large pot, heat the sugar, honey and salt until the mixture reaches about 145c stirring it with a spatula to ensure even caramelisation. The mixture will turn a deep golden colour.
  • When golden, turn off the heat and immediately mix in the bicarbonate of soda. The mixture will bubble/foam quite a bit. Continue stirring the mixture until the bicarbonate of soda is completely dissolved.
  • Pour the honeycomb mixture onto the prepared baking tray. Once cooled, break apart and add to cupcake topping.

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