from Sur La Table

I have a lingering Ebay problem. It’s like being a functional alcoholic or a social smoker, but I’m only harming my shelf space. Anyway – I found a BARGAIN in the form of a £12 Nordic Cookware egg cakelet pan.

Life is too short for cupcakes.

  • 352g flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 225g oil
  • 250g sugar
  • 113g honey
  • 4 eggs
  • ½ teaspoon vanilla
  • 180g milk
  • 2 tablespoons lemon juice

Procedure

Preheat oven to 150°C. Grease and flour your cakelet pan and set aside. 

In a medium bowl, sift together flour, baking powder and salt. 

In the bowl of a stand mixer, beat the butter, sugar and honey. Scrape bowl often. 

Add eggs one at a time, blending well after each addition. Stir in vanilla. 

Reduce speed to low and gradually add half the flour mixture. Add the milk and lemon juice and blend until incorporated. Then add the second half the flour and blend until incorporated. 

Divide the batter between the cakelets (do not fill more than ¾ full). Bake for 15 to 20 mins or until a toothpick inserted in the middle comes out clean. 

Cool 15 minutes in pan. Then invert onto cooling rack and cool completely. Decorate with a glaze, honey or bees made from royal icing. 

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