Greek · Dessert
Honey Soaked Semolina Cupcakes
A Greek take on the humble cupcake, built from a fine semolina and yogurt batter that bakes up tender and faintly grainy, then drenched in a warm honey-cinnamon syrup the moment it leaves the oven so every crumb turns glossy and soaked through. Finished with a scatter of chopped walnuts, it echoes the syrup-soaked cakes of Greek home baking in cupcake form.
$1
15 minsPrep
19 minsCook
44 minsTotal
EasyLevel
Nutrition per serving
325Calories
6.4gProtein
13.4gFat
46.5gCarbs
24.6gSugar
1.7gFiber
250mgSodium
75mgChol
6.1gSat Fat
123mgPotassium
45mgCalcium
1.2mgIron
0.2mcgVitamin B12
2.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C and butter 2 holes of a 6-hole muffin tin, filling the empty holes halfway with water.
2
Whisk the semolina, flour and baking powder together in a bowl.
3
Beat the softened butter and sugar until pale, then mix in the beaten egg, yogurt, orange zest and vanilla extract.
4
Fold the dry ingredients into the wet mixture until just combined, then divide the batter between the 2 prepared holes.
5
Bake for 18-20 minutes until a skewer comes out clean and the tops spring back.
6
While the cupcakes bake, warm the honey, water and cinnamon in a small pan over low heat until syrupy, about 3 minutes, then remove from heat.
7
As soon as the cupcakes come out of the oven, prick the tops several times with a skewer and spoon the warm honey syrup over them slowly, letting it soak in fully.
8
Cool the cupcakes in the tin for 10 minutes on a wire rack, then scatter with the chopped walnuts before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g fine semolina
- 0.7 oz20g all purpose flour
- 0.1 oz3g baking powder
- 0.7 oz20g softened butter
- 0.6 oz18g sugar white
- 5/85/8 eggs, beaten (28g)
- 0.8 oz22g plain yogurt
- 0.3 oz8g zested orange
- 0.1 oz2g vanilla extract
- 1.2 oz35g honey
- 0.7 oz20g water
- 0 oz1g cinnamon ground
- 0.4 oz10g chopped walnut
