makes 18-20 cupcakes
Honey Comb
1/2 cup sugar
1/4 cup light corn syrup
1 1/2 tsp baking soda
Put the sugar and syrup into a saucepan and stir together to mix. You can't stir once the saucepan's on the heat.
Place the pan on the 2 clicks above medium heat and let cook until amber in color, shaking the pan occasionally to distribute heat.
Off the heat, whisk in the baking soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of baking parchment or greased foil.
Leave until set and then break it into very small pieces.
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Coffee Syrup
1 cup white sugar
1/4 cup water
1 cup heavy cream (unwhipped)
1 cinnamon stick
3 tsp Vietnamese Coffee
In a small heavy-bottomed saucepan combine sugar, cinnamon stick and water; bring the mixture to a boil, stirring often.
Cook stirring occasionally until the mixture is a deep caramel color and has the consistency of a thin syrup (about 10-15 minutes) remove from heat and stir in the cream; return saucepan to high heat and boil the mixture until it is the consistency of a thick syrup (about 2 minutes).
Stir in the coffee; cool syrup.
Strain the coffee syrup through a fine strainer into a heatproof jug.
The syrup should be refrigerated until ready to use (allow it to reach room temperature before drizzling over the cupcakes).
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Caramel
1/8 cup plus 1/4 cup water
3/4 cups sugar
1/4 tsp salt
Leave 1/4 cup water near the stove as you will need it couple steps later.
Heat sugar and 1/8 cup water in a small heavy based saucepan over medium-high heat until sugar starts to dissolve, 5 - 6 minutes.
Constantly swirl the saucepan while mixture continues to cook. When mixture starts to turn amber, 10 - 12 minutes, remove from heat.
Very carefully add 1/4 cup water in 3 additions to saucepan.
Add salt and stir with a metal spoon until caramel is dissolved, about a minute, returning to heat if needed.
Let stand until cooled to room temperature.
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Cupcakes
2 cups all-purpose flour, sifted
1 1/2 tsp baking powder
1/2 tsp baking soda
180g unsalted butter, softened
2/3 cup sugar
finely grated zest of 1 orange
2 eggs
2/3 cup sour cream
2/3 cup caramel
1 cup crushed honeycomb
Preheat oven to 350 F. Line two muffin trays with cupcake liners.
With a fork, whisk flour, baking powder and baking soda in a bowl.
Beat butter, grated orange zest and sugar in large bowl for 1 minute, until light and fluffy.
Beat in eggs and sour cream until blended.
Alternately fold in flour mixture and 2/3 cup of the cooled caramel mixture in three additions, beginning and ending with flour.
Fold in the crushed honeycomb into the batter.
Evenly divide the batter into the cupcake liners.
Bake for 21 - 23 minutes or until toothpick comes out of cupcake clean.
Cool cupcakes in muffin trays for 5 minutes. Remove cupcakes directly onto cooling rack and allow cupcakes to cool completely.
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Cinnamon Mascarpone Frosting
42 g butter, softened
180 g mascarpone cheese
1/2 tsp ground cinnamon
1/2 tsp finely grated orange zest
2 2/3 cups powdered sugar
Using electric mixer, beat butter, grated orange zest, mascarpone, and cinnamon in a large bowl, about 1 minute.
Add powdered sugar; beat until smooth.
Frost cupcakes with mascarpone frosting, drizzle with some coffee syrup and decorated with some crushed macadamias or pistachios.
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