Crème Brûlée Cookies
Crème brûlée cookies with vanilla custard and caramelized sugar. Get the ingredient amounts and follow the complete cookie and custard method.
Desserts · Dessert
Cat’s Eye Honeycakes
Cat’s Eye Honeycakes. Made with honey, vanilla and kiwi. Get ingredient amounts and step-by-step instructions.
30 mins32 servings
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Ingredients at original yield
- 2 ½ cups Flour
- ½ cup Honey
- ½ cup Sugar
- 2 tsp Baking Powder
- 1 cup Milk
- ½ cup Butter
- 1 tsp Vanilla
- 3 Eggs
- 1 Kiwi, peeled, quartered and sliced (for the Cat’s Eyes).
- 1 4.25 Oz. Ready to Use Decorative Icing Tube in Orange (I used Wilton, available at Walmart)
- 1 4.25 Oz. Ready to Use Decorative Icing Tube in Black
- White Frosting (Optional; you can use canned frosting for this recipe or make your own)
- 1 ½ cups Powdered Sugar
- ¼ cup Butter
- 1 tsp Vanilla
- 2 tbsp Milk
How to make Cat’s Eye Honeycakes
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Heat oven to 350 degrees. Line 32 cupcake tins with paper baking cups. Beat flour, honey, sugar, baking powder, milk, butter, vanilla and eggs together until well blended.
- 02
Fill baking cups half full. Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and cool completely.
- 03
For this recipe, you can use canned frosting, or make your own: Mix together powdered sugar and butter. Stir in vanilla and milk. Beat until smooth and of spreading consistency.
- 04
Frost and decorate with decorative icing and kiwi; the kiwi will be the Cat’s Eyes encircled by the black frosting. (A hint, dry the kiwi slice with paper towel before decorating so that it does not run into the frosting. This recipe makes 32 Honeycakes.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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