Lyndey Milan’s Yummy Almond Honeycomb Cupcake Recipe

Lyndey Milan's Yummy Almond Honeycomb Cupcake Recipe
Lyndey Milan

Food Editor

Jan 17, 2021


¾ cup (90g) almond meal
1/3 cup (50g) self-raising flour
1/2 teaspoon sea salt flakes
150g butter
¾ cup (165g) caster sugar
1 teaspoon vanilla bean paste
3 eggs
200g white chocolate
200g cream cheese, softened

For the Almond Honeycomb 
1/4 cup (20g) flaked almonds
1/4 cup (55g) caster sugar
2 tablespoon honey
1 tablespoon butter
1/2 teaspoon bicarb soda
1 teaspoon vanilla bean paste
1/2 teaspoon sea salt flakes

1 Preheat the oven to 180°C and line two 12-hole cupcake tins with paper cupcake liners.
2 Sift almond meal, self-raising flour and salt into medium bowl.
3 In a large bowl beat butter, caster sugar and vanilla bean paste to a cream.  Add eggs, one at a time, beating until combined. Using a large metal spoon, fold in almond meal mixture. Spoon batter evenly into cupcake liners and bake for 25 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean. Cool on a wire rack.
4 Melt the white chocolate in a heatproof bowl over simmering water and allow to cool slightly.  Whip the cream cheese in medium bowl until light and fluffy, add cooled melted white chocolate and continue to whip until smooth. Refrigerate for at least 30 minutes and whisk again until light and fluffy.
5 For almond honeycomb, toast flaked almonds in a small saucepan over low heat for 5 minutes or until golden. Remove. To the same saucepan, add caster sugar, honey and butter and stir over low heat until the sugar is dissolved. Increase heat and simmer, without stirring, for 5 minutes or until golden brown.  Quickly stir through reserved toasted almonds with bicarb soda, vanilla and salt.  Spoon onto a piece of baking paper and set aside to cool. When cool break or chop into small chunks.
6 To serve, pipe a swirl of whipped white chocolate ganache onto each cupcake and top with a few chunks of almond honeycomb.

The Carousel thanks Lyndey Milan for this recipe.


By Lyndey Milan

Food Editor

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years. Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years! She is an experienced traveller, hosting bespoke international tours and cruises. In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia. She is also the Food editor of TheCarousel.com. More at www.lyndeymilan.com


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