And oh my goodness, these are good. Also, an added bonus is they are very easy to make. I might have to make more, because I'm not sure I can bring myself to share. Yeah, that good.
Yield: 12 cupcakes
Ingredients:
generous 1/2 cup self-rising white flour
1/4 tsp ground cinnamon
pinch of ground cloves
pinch of grated nutmeg
6 tbsp butter, softened
scant 1/2 cup superfine/caster sugar
1 tbsp honey
finely grated rind of 1 orange
2 eggs
3/4 cup minced walnut
Topping:
1/4 cup minced walnut
1/2 tsp cinnamon
2 1/2 tbsp honey
juice of 1 orange
allspice
brown sugar
1. Heat oven to 375* and put 12 paper baking cups in a muffin pan.
2. Sift the flour, cinnamon, cloves, and nutmeg together into a bowl. Put the butter and sugar in a separate bowl and beat together until light and fluffy. Beat in the honey and orange rind, then gradually add the eggs, beating well after each addition. Mix in the flour mixture, a little at a time. Fold in walnuts, then spoon the batter into the paper cups, about 1/2 full.
3. Bake the cupcakes for 20 minutes, or until well risen and golden brown. Transfer to a wire rack and let cool.
4. To make the topping, mix together the walnuts and cinnamon {I also added a dash of allspice and about a 1/2 tsp of brown sugar}. Put the honey and orange juice in a pan and heat gently, stirring, until combined {I added a dash of allspice and a small amount of brown sugar to this mixture as well}.
5. When the cupcakes have almost cooled, prick the tops all over with a fork and then drizzle with the warm honey mixture. Sprinkle the walnut mixture over the top of each cupcake and serve, warm or cold.
So, go raid you cupboards, then go to the store and get what you need and make these. Now.
This instant.
Because, seriously, I'm not sharing.
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