National Cupcake Week

HONEY BUNS M A K E S 18

Honey seems to have been used for sweetening cakes in Wales long after it was replaced by sugar elsewhere. There are some excellent local honey producers and buying a well-flavoured honey will really enhance these little buns. I have added pecan nuts and a cream cheese icing to bring them bang up to date.

200g plain flour ½ tsp bicarbonate of soda 1 tsp ground cinnamon 100g unsalted butter, softened 100g light soft brown sugar 1 large egg, separated 100g honey 1–2 tbsp milk (if needed) 75g pecan nuts, chopped ICING

75g full-fat cream cheese 100g icing sugar 2 tbsp runny honey 18 pecan nuts, to decorate EQUIPMENT

Two 12-hole bun trays STEP PHOTOGRAPHS OVERLEAF

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WALES

1.

Heat the oven to 200°C/Gas 6. Line two 12-hole bun trays with 18 fairy cake cases.

2.

Sift the flour, bicarbonate of soda and cinnamon into a bowl and set aside.

3.

In another bowl, beat the butter and sugar together until light and fluffy, then beat in the egg yolk, followed by the honey.

Fold in the flour mixture using a large metal spoon or spatula, adding a little milk, if necessary, to give a stiff batter. Add the pecan nuts and mix well.

4.

Whisk the egg white in a separate bowl until stiff and fold it into the mixture.

5.

Divide the mixture between the paper cases. Bake for about 15 minutes, until the cakes are well risen and golden brown.

Transfer to a wire rack to cool.

6.

To make the icing, put the cream cheese into a bowl and beat in the icing sugar until smooth. Stir in the honey.

7.

Spread the icing on top of each honey bun with a palette knife and decorate with a pecan nut.

50 Often eaten at weddings and funerals, pistachio nuts are an integral part of Iranian culture.

They have long been mentioned in literature and are an essential part of many beliefs and traditions.

No celebrations can take place without them.

I recommend you serve these adorable cakes as a dessert with yoghurt and a little honey or fruit compote such as plum. I turned mine out of the moulds and popped them into colourful little card cups.

Makes 12 225g pistachio nuts 150g unsalted butter, at room temperature 120g caster sugar 2 medium eggs, lightly beaten 20g plain flour 20g cornflour

To decorate

Pistachio Cakes Iran Heat the oven to 170°C/Gas Mark 3. Finely chop 75g of the pistachio nuts and finely grind the rest.

Grease a 12-cup muffin tin or silicone mould and sprinkle with the chopped nuts.

Using an electric mixer, cream the butter and sugar together until pale and fluffy. Add the eggs a little at a time, beating well after each addition. Fold in the ground pistachio nuts with a large metal spoon. Sift the flour and cornflour together and fold them into the mixture. Spoon or pipe it into the prepared moulds.

Bake the cakes for 20–25 minutes, until they are lightly coloured and spring back when pressed gently with your finger. Cool in the moulds for 15 minutes, then turn out on to a wire rack to cool completely.

Gently heat the jam with the water until runny, then strain through a sieve. Brush it on to the cakes and sprinkle with the pistachios.

2 tablespoons apricot jam 1 tablespoon water 100g pistachio nuts

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80 cakes from around the world

cherry cupcakes

makes 12

There’s something delightful about a cake in miniature, complete with its own paper case, icing and decoration. I’m not much for sugary frosting or sparkly sprinkles though.

For me, cupcake perfection is one that overspills the case a little, and is topped with a lavish spoonful of whipped cream or Greek yoghurt and some perfect jewel-like fruit.

A single cherry tops these cupcakes, but they are also delicious made and topped with other fruit, such as raspberries in summer and blackberries in autumn.

300g fresh cherries 120g salted butter, softened 100g light muscovado sugar 300g ground almonds 100ml maple syrup or date syrup 70g maize flour or rice flour or millet flour 30g ground linseed

3 tsp gluten free baking powder 4 large eggs Grated zest of 2 unwaxed lemons Juice of 1 lemon 225ml double cream, to finish equipment 12-hole muffin tray and paper muffin cases

Preheat the oven to 180°C/Fan 160°C/Gas 4. Line the muffin tray with the paper muffin cases.

Reserve 12 perfect cherries, with their stalks if possible. Stone and halve the remaining cherries and set aside.

Beat the butter and sugar together in a large bowl until smooth and creamy, using an electric hand whisk, wooden spoon or stand mixer. Beat in the ground almonds, syrup, flour, linseed and baking powder.

Add the eggs, one at a time, beating well between each addition until smooth. Continue to beat until the mixture looks a little lighter and creamier. Now beat in the lemon zest and juice. Finally, fold in the halved cherries.

Spoon the mixture evenly into the muffin cases, to about 1cm from the top, so that the cake will billow generously over the paper case as it rises. Bake for 30–35 minutes until risen, firm and golden brown.

Leave to cool in the tray for a few minutes and then gently detach any stuck bits and transfer the cakes to a wire rack to cool completely.

To finish, whip the cream until floppily thick, then spoon evenly on top of the cakes and spread it almost to the edges. Top each cake with a whole cherry. The cupcakes are best eaten within a few hours if topped with cream. Undecorated, they can be frozen or kept in an airtight container for a few days.

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