- 429 grams all-purpose flour
- 265 grams caster (superfine) sugar
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 375 milliliters (1 1/2 cups) of milk
- 125 milliliters vegetable oil
- 125 grams butter
- 2 tablespoons Greek yogurt (can some substitute with sour cream)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons honey for the batter
- 1 cup of honey to drizzle over the cupcake.
- 1 cup chocolate sauce
- 1 batch of Fluffy buttercream frosting
- 2 tablespoons honey
- 3-4 drops yellow food dye
- Preheat your oven to 180C (356F) or 160C (320F) for a fan-forced oven
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple of minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
- Add the softened butter and let it mix until it resembles a fine sand-like texture.
- Next, add milk, eggs, yogurt, oil, and vanilla extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add the honey and mix for another 20 seconds or until honey is combined.
- Fill each paper 1/2 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
- Core the center using an apple corer or a sharp knife and fill with chocolate sauce.
- Frost your cupcakes by fitting the end of your piping bag with a round tip and frost in a swirl motion.
- Drizzle with honey before serving.
- Prepare your buttercream frosting by adding the yellow food dye and honey and mixing until everything is well combined. It's best to use a mixer to do this as adding honey to buttercream frosting may cause it to either split or go soft. Using a mixer on high speed will help the frosting keep its shape and consistency
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