When I lived in Spain, I travelled to Morocco a few times and I was always mesmerised by the earthy aromas and bright colours everywhere… My fondest memory is having a chicken pastilla in Marrakesh notorious Djemaa el Fna square, while walking around the stalls brimming with dried fruits and nuts, cinnamon-y pastries, grilled lamb skewers… the air was truly filled with “deliciousness”!
Trying to recreate Morocco in a cupcake was not easy though, mostly because there are too many possibilities! Cinnamon and raisins, Dates and Walnuts, sesame seeds and honey… I decided to keep the cake simple and go “nuts” on the icing and decorations!
The cakes were walnut with infused honey and the icing was honey with seeds, nuts, dried apricots and dates to decorate. The honey icing was so easy to do and so yummy! I wonder if I can have it as a breakfast spread… mmmm would be so nice with pancakes!
Here is my recipe:
Simplest honey icing
- 1 cup icing sugar
- 1/2 cup or about 100gr of unsalted soft butter
- 2 tablespoon honey (i think I ended up putting 3 spoons just cause I love honey…)
Mix all together till it’s homogeneous and spread! (Over cupcakes, cakes, pancakes, raisin bread… yum…)