by Chelsea Rugg
Mini Pecan Crusted Honey Cake recipe:
2 Eggs
2/3 cup white sugar
1/3 cup honey
2/3 cup all purpose flour
1 tsp baking powder
¼ tsp salt
3 tbsp milk
Topping
1tbsp butter
1/3 cup pecans
1/3 cup honey
A little sugar if you’d like them sweeter.
Preheat oven to 350 degrees. Grease a cupcake pan, I’ve found this recipe makes about 6-7 regular cupcakes, or 3-4 jumbo cupcakes (you can also do a 8×8 pan easily instead.
Sift together dry ingredients and set aside. In a separate bowl combine eggs, sugar, and honey until smooth and then add in the milk. Add your dry mix into the wet one. If it seems too thick, add another tbsp of milk.
Pour into prepared cupcake tins and bake for about 16-18 minutes. Once they have risen and the middle has set, remove from the over and run a knife quickly around the edges of the cakes. Carefully flip the cakes out of the pan. I like to take a baking sheet, lay it on top of the cakes, then flip the cakes over onto the sheet.
At this point drizzle as much honey as you’d like over top of the cakes, and don’t be afraid to be generous. Spoon optional pecan topping on top if you’d like at this point.
To make the topping:
Lightly crush up whole pecans. Melt a tbsp of butter over medium heat in a sautee pan. Add pecans to the butter and toast for about 2-3 minutes. Lower the heat and add in honey and mix to coat the pecans. Once the pecans are coated in honey you can add a bit of sugar or more honey if you’d like. This process should take less than 5 minutes.
Add to the top of your cakes and enjoy!
