Vanilla cupcakes with chocolate icing
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Serves: 12
Ingredients
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What to do
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Preheat oven to 170°C (335°F) fan-forced.
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Beat eggs, oil and honey together. Slice vanilla bean lengthways and, using a knife, scrape out seeds and add to mixture. Use the back of a spoon to rub the vanilla bean seeds against the side of the bowl to allow the seeds to dissolve evenly into the mixture. Mix in the flour and milk.
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Line a cupcake tin with patty cases and fill each case until ¾ full with mixture.
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Bake for 18 minutes.
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Leave the cupcakes in the tin for 5 minutes before transferring to a wire rack to cool.
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To prepare the icing, melt the chocolate, add honey and mix until smooth. Spoon icing over the cupcakes.
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