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Cloud Cake w/ Honey Drizzle

Recipe Date:
Serving Size:
12
Cook Time:
01:20:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1/2 cup butter (one stick)
  • 1 cup water
  • 1/2 tsp salt
  • 1 cup flour
  • 4 eggs
  • 2 tbsps sugar
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 cup water (for syrup)
  • 1/2 cup honey (for syrup)
  • 1/2 cup brandy (for syrup)
Directions

Slowly melt the butter on the stove in a tall pot, until just about all dissolved.

Add in the salt and water, bring to a good rolling boil.

Take the pot off of the heat and add in the flour. It is important to add the flour only after you have brought the water to a boil, otherwise, the flour will not active resulting in too wet of a batter.

Mix the flour and water well to fully combine.

Add your eggs one at a time as you continue to whisk the dough, making sure each egg is fully incorporated before adding the next. A handheld mixer or stand mixer works great for this.

You will notice the batter start to thicken up and get very sticky after the addition of the last egg. This is a good sign!

Once all of the eggs have been incorporated, mix in the sugar, cinnamon, and vanilla extract.

Spoon the batter into cupcake or muffin trays and bake at 350F for 60 minutes. Spraying a spoon with non-stick spary is a big help.

While they are baking, let's get the honey brandy syrup ready.

Add 1/2 cup of sugar into a dry pan on medium-high heat. Make sure to spread the sugar to cover maximum surface area of the bottom of the pan.

The sugar will begin to caramelize. Once you begin to see the sugar turn from light brown to a reddish amber, carefully add in the 1 cup of water being careful not to splash yourself.

Reduce by half, and then add in the honey and brandy. Mix well and set aside to cool.

Remove the cloud cakes once they begin showing a shade just past golden brown, and allow them to cool to room temperature before removing them from the trays. They should be mostly hollow in the middle. If they collapsed while cooling, you pulled them out too early.

Drizzle the honey brandy syrup over the tops and serve immediately.

As an alternative, instead of the making the syrup, using a light honey over the top works just as well :)

For an added twist, I have filled these cloud cakes with tiramisu custard spiked with brandy! You can find our tiramisu recipe here.

You can enjoy these honey cloud cakes with any of our traditional meads or even our espresso infused mead.