Honey-walnut-almond cupcakes

These cupcakes might look plain, but they’re far from that! Cut up bits of walnut give a warm, earthy flavor and together with the cinnamon, nutmeg and cloves it makes a great, wholesomely warm fall/winter dessert. These cupcakes retain a moist texture thanks to these walnuts and lend themselves well to being decorated creatively.

Begin by mixing all dry ingredients in a large bowl. Add the butter, when the butter is well mixed in, add the eggs and honey. Scoop them in muffin forms and bake at 180°C for 20 minutes. Mine are way too big for this recipe as you can see in the pictures, I used old fashioned sized ones that weren’t suited to the muffin tin. Decorate as you wish. I mixed almond essence with honey and almonds. You can also decorate with whole walnuts.

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Ingredients:

85g self-rising flour

1/4ts cinnamon

Ground cloves

Nutmeg

90g butter

85g white sugar

1tbs honey

Almond essence

40g walnut, chopped

Topping:

Walnuts

Almonds

Honey

Almond essence


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