Little honey and ginger cakes with optional sticky honey glaze
Looking for an alternative to chocolate everything? These honey and ginger cakes are a terrific option. So easy to make, the mixture rises beautifully into a light, fragrant sponge.
I got the original recipe for these honey and ginger cakes at olive magazine. Personally, while the glaze is also easy to make, I prefer the cakes without it. As advertised, it’s very sticky, and I prefer to live without the mess!
If you want to use a bun/cupcake tin, the ingredients will make 24 cakes. If you use a muffin tin, you’ll get 12 muffins. As you’ll see below, I used a 12-hole bun tin and a 24-hole mini bun tin.
Ingredients (see comment above about how many cakes this will make depending on your choice of tin):
- 125 g / 4.5 oz butter at room temperature (or baking margarine)
- 75 g / 2.5 oz light soft brown sugar
- 140 g / 5 oz runny honey
- 2 eggs (medium or large)
- 225 g / 8 oz self-raising flour
- 1 tbsp lemon juice (you’ll need half a lemon to get this much)
- 1 tsp ground ginger (you can, of course, use more or less ginger as you prefer)
For the (optional) glaze:
Note – only use these amounts if you intend to glaze all the buns as these quantities make quite a lot of sticky honey glaze
- 125 g / 4.5 oz icing sugar, sieved
- 100 g / 3.5 oz butter (or baking margarine)
- 70 g / 2.5 oz runny honey
Grease all the holes in your bun tin with a little butter. I chose to use one 12-hole bun (cupcake) tin and my 24-hole mini bun tin.
Pre-heat your oven to 180 degrees C (160 degrees C fan)/ Gas Mark 4/ 356 degrees F.
If you have an electric hand mixer or stand mixer, use it to make this all much easier. Beat together the butter and sugar for 2-3 minutes until light and fluffy. Add the honey and beat for another 2 minutes.
Add in the eggs one at a time, beating after each addition. Spoon in the flour and ginger, folding in gently until all the ingredients are combined and you have a smooth honey and ginger cake mixture. Finally, add the lemon juice and stir through.
Spoon the honey and ginger cake mixture into your prepared tins. If using a bun/cupcake tin, half a dessertspoonful is about the right amount per hole. This picture may help give you an idea:
The original recipe says to bake for 20 minutes, but all my cakes were baked at 12 minutes! So I’d say it’s best to set an oven alarm at 12 minutes and take a look at the cakes. If they’ve risen, are golden brown and springy to the touch then they’re probably done. You can always turn the oven off at this point and leave them in there for another 5 minutes, just to be sure.
Leave your cakes to cool in the tin for at least 10 minutes before lifting them out of the tins and leaving them on a wire rack to finish cooling.
If you decide to make the sticky honey glaze, melt the butter in a pan over a low heat. Remove from the heat, add the honey and icing sugar and beat the ingredients together using a balloon whisk. Either dip your buns into the glaze or use a spoon to drizzle the honey glaze over the cakes. Put the glazed cakes back on the wire rack to drip and set. If your glaze starts to solidify, don’t panic! Just reheat it a little on the hob and it will melt again.
I’m glad I decided to use the mini bun tin as the resulting honey and ginger cakes look so cute. I also chose only to use the glaze on half the cakes as it is incredibly sticky and I don’t need to encourage my kids to make any more mess with cake!
As with most sponge cakes, the honey and ginger cakes will keep nicely for about 5 days in an airtight container stored in a cool, dry place. Obviously, they will be better the sooner you eat them after baking!
And if you’re looking for other “small cake” recipes:
Caramel cupcakes with caramel buttercream.