Honey decorated cupcakes
- Energy Kcal 154
- Carbohydrates g 18.6
- of which sugars g 14
- Protein g 4.1
- Fats g 7
- of which saturated fat g 3.92
- Fiber g 0.7
- Cholesterol mg 33
- Sodium mg 136
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 25 min
- Serving: 12
- Note + the time for the cream to set (4 hours total in the refrigerator)
PRESENTATION
So, let's dive into something fun—really colorful too—with these cupcake al miele decorati. Seriously good stuff. They're perfect for a party or, you know, just a cheerful afternoon snack. What makes these cupcakes special is how moist and tender they are, thanks to the rich dark chocolate in the cake. And the cream? It's super delicate, made with milk, honey, and a hint of vanilla. That honey? It gives them a subtle sweetness that pairs beautifully with the chocolate, making every bite more interesting than your usual cupcake. Plus, their appearance—bright sprinkles and decorations—makes them almost too cute to eat. Really. These cupcake decorati are sure to bring smiles, especially for kids who love anything colorful.
When people talk about a ricetta cupcake al miele that's really really great for any occasion, this is what they mean. They have that home-baked vibe but are still party-ready, perfect for birthdays or a weekend treat with friends. You can really play with the crispy sprinkles and other fun toppings, letting everyone personalize their own cupcake—a definite win for families. The soft, golden cake base holds up a swirl of that honey-vanilla cream, combining a mix of sweet and creamy flavors that are simply hard to resist. And you know what? Because these are cupcake fatti in casa, you can whip them up whenever you want something more special than store-bought. Whether you call them cupcake al miele or just good old honey cupcakes, they bring together everything people love about dolci decorati: good looks, great taste, and plenty of fun.
These cupcakes are versatile enough for any celebration or just to brighten up a regular day. Pretty much. They encourage creativity and enjoyment, making them a hit with both kids and adults. So, if you're looking to add a touch of sweetness and fun to your gatherings, these cupcake al miele decorati are your go-to choice. Enjoy the process of making them as much as the delicious result! With their bright appearance and seriously good flavor, they're sure to become a favorite in your baking repertoire. For sure.
INGREDIENTS
- Ingredients for 12 cupcakes
- Sugar 6 tbsp (75 g)
- Type 00 flour ½ cup (65 g)
- Whole milk ¼ cup (45 g)
- Butter 3 tbsp (40 g)
- Dark chocolate 0.9 oz (25 g)
- Unsweetened cocoa powder 4 tbsp (20 g)
- Wheat starch 0.7 tbsp (10 g)
- Eggs 1 - medium
- Baking powder ½ tsp (2 g)
- Fine salt 1 pinch
- for the milk cream
- Whole milk 1 cup (250 g)
- Fresh liquid cream 0.4 cup (100 ml)
- Sugar 4 tbsp (50 g)
- Honey 1 tsp
- Vanilla bean 1 - the seeds
- Gelatin in sheets 0.2 oz (5 g)
- Food coloring to taste - yellow
- for decoration
- Food decorations to taste - assorted
- Food decorations to taste - colored sugar balls
How to prepare Honey decorated cupcakes
To make the honey-decorated cupcakes, start by preparing the basic batter: place the softened butter pieces and sugar in a bowl 1 and work the mixture into a cream 2; add the egg 3 and continue to mix the ingredients until you get a light and fluffy mixture.
In a separate bowl, pour the flour, cornflour, then also add the baking powder and a pinch of salt 4; sift the powders into the bowl containing the butter, sugar, and egg mixture 5 and mix with a wooden spoon to combine the ingredients, then add the room temperature milk 6,
stir and finally add the unsweetened cocoa powder 7. In a saucepan for a bain-marie, melt the chopped dark chocolate 8, add it to the mixture and mix to obtain a homogeneous batter 9.
Transfer the batter into a piping bag with a smooth nozzle and squeeze it into the paper cups positioned inside a muffin mold 10. Bake the cupcakes in a preheated static oven at 350°F for 15 minutes (or convection oven at 320°F for 10 minutes). Once cooked, remove the cupcakes from the oven and let them cool 11. In the meantime, take care of the cream: cut the vanilla bean in half 12 and extract the seeds,
place the gelatin sheets in a bowl with cold water for about 10 minutes to soften them 13. Pour the milk into a saucepan and bring it to a boil, flavor with the vanilla bean seeds 14, add the sugar 15 and stir to dissolve it,
then also add the honey 16, stir again to combine the ingredients, and after that, add the well-wrung gelatin sheets 17, stirring to dissolve them and thicken the cream, and then turn off the heat, transfer it to a bowl, cover it with cling film in contact 18 and let it cool. First, place it at room temperature and then in the fridge for at least a couple of hours so that it is well cold before adding the whipped cream. Before using it, it is advisable to smooth it by working it for a few moments with the whisk.
After two hours, take the fresh cream and whip it with electric whisks: it should be semi-whipped 19, incorporate the semi-whipped cream into the cold and smoothed cream with the whisks 20 and then take the yellow food coloring and add a few drops into the cream 21, just enough to get a bright yellow color.
Cover the yellow cream with cling film in contact 22 and put it in the refrigerator to firm up for about two hours. When the cream is well firm and compact, transfer it into a piping bag with a star nozzle and cover the cupcakes with a generous dollop of cream 23. Finally, garnish the cupcakes with sugar decorations of your choice 24 or even colored sugar balls. The honey-decorated cupcakes are ready to enjoy!