The Hummingbird Bakery Life is Sweet: 100 original recipes for happy home baking. Tarek Malouf

      Honey Cornbread Cupcakes

      Using cornmeal to make cornbread was something the early European settlers in America learned from the Native Americans they encountered. These cupcakes are sweet, denser than our normal sponges, and have a tangy cream cheese frosting flavoured with honey.

      Makes 12 cupcakes

      For the cupcakes

      170g (6oz) yellow cornmeal (polenta)

      135g (5oz) plain flour

      1 tbsp baking powder

      1 tsp ground cinnamon

      ½ tsp ground nutmeg

      110g (4oz) caster sugar

      1 tsp salt

      2 large eggs

      235ml (8fl oz) whole milk

      115g (4oz) unsalted butter, melted

      60g (2oz) runny honey

      For the frosting

      340g (12oz) unsalted butter, softened

      75g (2½oz) runny honey

      285g (10oz) icing sugar

      150g (5½oz) full-fat cream cheese, such as Philadelphia, cold

       One 12-hole deep muffin tin and 12 paper muffin cases

      1. To make the cupcakes, preheat the oven to 175°C (350°F), Gas mark 4, and line the muffin tin with the paper muffin cases.

      2. In a large bowl, mix the cornmeal, flour, baking powder, cinnamon, nutmeg, sugar and salt together thoroughly.

      3. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, whisk the eggs, milk, melted butter and honey together on a medium speed until very well combined. Add the dry ingredients on a low speed in one slow but steady addition. Mix thoroughly but don’t overbeat.

      4. Carefully scoop the mixture into the paper cases until three-quarters full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Bake for 20 minutes, or until the cupcakes bounce back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

      5. To make the frosting, in the bowl of a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, beat the butter for a minute to loosen it up, then add the honey and beat for a minute. Slowly add the icing sugar on a low speed until incorporated and beat for 2–3 minutes until light and fluffy. Add the cream cheese and mix briefly until incorporated – don’t overbeat or it will split and become runny.

      6. Pipe or spoon generous amounts of the frosting onto each cupcake, gently smoothing over with a palette knife or spoon and making a nice swirl of frosting on each one.