Skip to main content

St David's Day Welsh Honey Cupcakes with Lemon Mascarpone Buttercream - Tiesen Mel

For those who don't know, St David's Day, on 1 March, is the national day of Wales. I've wanted to explore some traditional Welsh recipes for some time, but wanted to avoid the usual Welshcakes and Bara Brith ('speckled bread' - a fruit tea loaf). Traditionally, Tiesen Mel (honey cake) is made with cinnamon but as Mike doesn't like this, and my first batch therefore didn't get approval, I decided to play around and instead used vanilla. As I love making cupcakes, I also decided to make small versions and frost them, so in order to counteract what I anticipated would possibly be an overly sweet cake, I decided to use a lemon mascarpone buttercream (which in itself turned out perhaps a little sweeter than ideal). The result - Welsh Honey Cupcakes with Lemon Mascarpone Buttercream.

The cakes turned out fairly moist, almost fudgy, with a slightly toffee note where the sugar (I used soft light brown) and honey caramelised on the top. I really liked this contrast in textures, but Mike wasn't sure. We still thought they tasted nice.

Anyway, the inspiration for these was taken from a number of different recipes. I played around with the ingredients and measurements, so as much as anything, I think they probably are the first recipe I've developed myself. I hope you like them.

Ingredients (makes 12)

125g soft light brown sugar
125g softened unsalted butter
1 large egg
250g flour
1 tspn baking powder
1/2 tspn bicarbonate of soda
pinch salt
90ml buttermilk
80g clear honey
1 tspn vanilla bean paste (or extract)

For the frosting
100g softened unsalted butter
100g mascarpone
3 cups icing sugar, sifted
1 tspn lemon extract (I used Sainsbury's Sicilian Lemon extract)

Preheat the oven to 160 fan / 180 conventional. Prepare a 12 cup muffin pan.

Cream the butter and sugar together until light and fluffy. Add the egg and mix well.

Place the flour, baking powder, bicarbonate of soda and salt in a mixing bowl. Whisk gently to mix and aerate.

Add in thirds to the butter and sugar mix, and alternate with the buttermilk in thirds. You will get a fairly loose batter.

Add the honey and vanilla and mix till incorporated.

Scoop into the cupcake cases and bake for 20 - 25 minutes until risen and springy to the touch.

Remove from oven and let cool for 10 minutes, then place on a wire rack to continue cooling.

Make the frosting by creaming together the butter and mascarpone, then add the sifted icing sugar to get the consistency you like. Add the lemon extract (you could simply use lemon juice). Use the frosting and decorate how you like.

These Welsh Honey Cupcakes are just perfect with an afternoon cup of tea. Enjoy.



  1. I love the sound of these especially the lemon mascarpone frosting and glitter makes everything better :)

    1. Thanks, I know what you mean. Love a bit of sparkle and glitter so easy to use! Love the colours you can get. :)


Post a Comment

Your comments are very much appreciated.

Popular posts from this blog

Dark Indulgent Chocolate and Walnut Brownies for the Weekly Bake Off

It's been a great couple of weeks in the Bake Off , as Amy has chosen some fantastic chocolate recipes from Mary Berry's 100 Cakes and Bakes . Although I made last week's American Chocolate Ripple Cheesecake, I didn't enter it. Not because it was a disaster (it was incredibly delicious though very rich - Josh has been able to eek it out all week as he only needs a little piece to get his daily chocolate fix!), but I simply ran out of time. So this week, I decided to get my skates on and make the bake early. Particularly as it's brownies. Yes. Brownies. Those dark, fudgey, chocolatey little bites of heaven. But for me, this week was an experiment. You see, I already have a fantastic brownie recipe . It's been made countless times and been played around with to give an endless variety of treats. (Have I ever mentioned Maya Gold in brownies? Yes? Well I'll have to post about them someday soon because they are amazing - like some sort of out of body exp

Not Viennese, but Swiss Cakes for the Weekly Bake Off

One of my strongest childhood memories is the ritual of our family's Sunday Tea, which always took a certain form. My nan would put the kettle on at just before 4pm, and a pot of steaming hot tea would soon be brewed. There were sandwiches, and always, always some form of cake. Quite often, if nan and mum had had a busy weekend, it would be provided by Mr Kipling. My brother and I looked forward to this with some enthusiasm, as there were quite often French Fancies and Vienniese Whirls, which were our hands-down favourites. We could leave the Battenburg Slices, and the jam tarts were often a bit too dry  for us (definitely not as good as homemade). But the soft sweet inside of an iced French Fancy (my favourite being the lemon yellow ones), and the moistness of the Viennese Whirls were something to savour. Of course, you can still buy these. But they just don't seem to taste the same somehow. So when Amy announced this week's Bake Off challenge as the Apricot Swiss

Farmhouse Orange Victoria Sandwich for the Weekly Bake Off

I was really pleased with Amy's selection for this week's Bake Off - Mary Berry's Ultimate Cake Book was the first Baking book I bought, back in 1995 (it was first published in 1994 and by the time I bought a copy it was already on its eighth reprint). The very first recipe I did was her small all in one Victoria Sandwich, and consequently the very first cake tins I purchased were Silverwood 7" sandwich tins. They have seen many, many outings over the years, by way of this cake and the Sunday Best Chocolate Fudge Cake, also from the same book. I still have them and used them for this recipe. Interestingly, in flicking through 'Ultimate Cake Book', I caught sight of an Orange Victoria Sandwich, which is practically the same recipe as this one (size aside), with the exception of the filling, where Mary instructed that it should be 'about 4 tablespoons of orange mamalade and a little caster sugar'. Hmm, not sure about that one. I certainly loved the