Honey Cocoa Cupcake
A full-bodied chocolate cupcake made with buckwheat honey for family tea time.
Ingredients
- Buckwheat Honey BARTNIK 150 g
- Chicken egg 3 pcs
- Wheat flour 200 g
- Cocoa powder 3 tbsp
- Natural yogurt 150 ml
- Baking powder 1 tsp
- Vanilla sugar 1 packet
- Salt 1 pinch
We add only what we sell. The rest is up to you.
Method
- Separate eggs into whites and yolks in separate bowls
- Whisk yolks with buckwheat honey until light and fluffy
- Mix flour, cocoa powder, baking powder and vanilla sugar in a dry bowl
- Alternate adding dry mixture and yogurt to honey mixture, starting and ending with dry ingredients
- Whisk egg whites with a pinch of salt until stiff peaks form and gently fold into batter
- Pour batter into a greased pan
- Bake in a preheated oven at 180°C for 35 minutes
- Check doneness with a toothpick and cool on a wire rack
