Some days just call for a cupcake, a wet rainy Sunday is one of these…
When I was out walking the other day I noticed signs of Autumn had started to appear. The leaves on the trees are starting to change colour, mornings are feeling a little cooler and crops are ready to harvest. The corn in the field has been cut down leaving stumps looking golden and sad in the field, apples are nearly ready to pick and soon it will turn cold. On Potash Farm in Kent it is cobnut harvesting season. Cobnuts are a bit like hazelnuts and are native to Kent. Cobnuts have been growing around St Marys Platt in Kent since the early 1800s and Potash Farm is home to large orchards of these trees. The people who harvest the cobnuts are called nutters, which makes me smile.
Potash Farm make a wide range of delicacies from their cobnuts, last year I tried some Handmade chocolate and cobnut fudge which was gorgeous. They have now added to their range with single origin chocolate slabs with toasted kentish cobnuts and kentish honey with toasted cobnuts. When I saw the honey I thought it would be ideal for making some honey cupcakes. The honey is made from the local Kentish bees and contains whole cobnuts floating in the honey, prefect for afternoon tea. RRP £6.95 for a 200g jar or £13 for two jars.
I had plans to decorate my cupcakes with some of the single origin chocolate slabs with toasted kentish cobnuts RRP £6.50 for 120g, lightly toasted and caramelised cobnuts encased in single estate Ecuador plain or Ghana milk chocolate but sadly it was too delicious to keep and we ate it before I had a chance to make my honey cupcakes.
I decorated my cupcakes with a honey butter icing and topped each of them with a Kentish cobnut. They were really tasty, lovely sweet cakes that would make an ideal afternoon treat with a cup of tea.
Needless to say they did not last long and the whole family enjoyed them. The cobnuts make an ideal addition to the top of the cake, adding a welcome nutty crunch to the sweetness of the cake. Although the cakes were sweet they were not overpoweringly so, the honey added a delicious flavour.
- 115 g butter
- 115 g caster sugar
- 115 g self raising flour
- 2 eggs
- 1 tbsp honey
- For the icing
- 100 g butter
- 5 tbsp honey
- 5 tbsp icing sugar
- Preheat the oven to 190C, Gas Mark 5.
- In a bowl cream together the butter and sugar until soft.
- Add the eggs, honey and flour and mix together
- Divide the mixture between 12 cupcake cases
- Bake for 15 minutes in the oven until golden.
- Leave to cool.
- To make the icing cream together the butter, sugar and honey until soft and creamy.
- Divide between the cupcakes.
I was sent some honey and chocolate from Potash farm in return for an honest review.