Lyndey Milan’s Almond honeycomb cupcakes | KitchenAid
  • Search Blog

    Search Blog
  • Filter Recipes

    Recipes
  • Subscribe

Lyndey Milan’s Almond honeycomb cupcakes

This recipe is from Lyndey Milan’s Baking Secrets – airing Mondays from July 14 on Foxtel’s LifeStyle FOOD channel at 8.30pm. Encore episodes on Tuesdays at 12.00pm and 5.00pm, Saturdays at 9.30am and 8.00pm and Sundays at 12.30pm and 6.30pm. Makes 24. Preparation 20 minutes, Cooking 20 minutes.

Ingredients

3/4 cup (90g) almond meal
1/3 cup (50g) self-raising flour
1/2 tsp sea salt flakes
150g butter
3/4 cup (165g) caster sugar
1 tsp vanilla bean paste
3 eggs
200g white chocolate
200g cream cheese, softened

Almond honeycomb
1/4 cup (20g) flaked almonds
1/4 cup (55g) caster sugar
2 tbs honey
1 tbs butter
1/2 tbs bicarb soda
1 tsp vanilla bean paste
1/2 tsp sea salt flakes

Method

Preheat the oven to 180C (fan forced) and line two 12-hole cupcake tins with paper cupcake liners.

Fit mixing bowl and whisk to the stand mixer. Add almond meal, self-raising flour and salt to the bowl. Turn to speed 2 and mix until well combined. Remove from bowl and set aside.

Change to the flat beater. Place the beat butter, caster sugar and vanilla bean paste into the mixing bowl. Beat on speed 6 until creamy (wiping down the sides of the bowl with a spatula if needed). Add eggs, one at a time, beating until combined.  Reduce to speed 1 and fold in the almond mixture (do not over mix). Spoon batter evenly into cupcake liners and bake for 25 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean.  Cool on a wire rack.

Melt the white chocolate in a heatproof bowl over simmering water and allow to cool slightly. Using the hand mixer, fit the turbo beaters. Using speed 6, whip the cream cheese in medium bowl until light and fluffy, add cooled melted white chocolate and continue to whip until smooth.  Refrigerate for at least 30 minutes and whisk again until light and fluffy.

For almond honeycomb, toast flaked almonds in a small saucepan over low heat for 5 minutes or until golden.  Remove.  To the same saucepan, add caster sugar, honey and butter and stir over low heat until the sugar is dissolved.  Increase heat and simmer, without stirring, for 5 minutes or until golden brown.  Quickly stir through reserved toasted almonds with bicarb soda, vanilla and salt.  Spoon onto a piece of baking paper and set aside to cool.  When cool break or chop into small chunks.

To serve, pipe a swirl of whipped white chocolate ganache onto each cupcake and top with a few chunks of almond honeycomb.

This recipe is from Lyndey Milan’s Baking Secrets – airing Mondays from July 14 on Foxtel’s LifeStyle FOOD channel at 8.30pm. Encore episodes on Tuesdays at 12.00pm and 5.00pm, Saturdays at 9.30am and 8.00pm and Sundays at 12.30pm and 6.30pm.

Tips

* While the white chocolate ganache can be made ahead, for best results, whip again until fluffy just before piping onto the cupcakes.

Featured products

You might also like

comments powered by Disqus