Miniature Honey Cakes with Rum Sauce
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
These sweet miniature cakes are made even more succulent covered in our rich and buttery rum sauce.
Ingredients
Packed light brown sugar
¾ cup(s), (175 ml)
Light butter
2 tbsp(s), (30 ml)
Honey
2 tbsp(s), (30 ml)
Raw egg
1 large
Egg whites
2 serving(s), large
Vanilla extract
1 tsp(s), (5 ml)
All-purpose flour
1 cup(s), (240 ml)
Light butter
1 tbsp(s), (15 ml)
1% low fat milk
1 cup(s)
Sugar
½ tbsp(s), granulated, (120 ml)
Cornstarch
1 tbsp(s), (15 ml)
Rum
1½ fl oz, (45 ml)
Instructions
1
Preheat oven 375oF (190° C). Coat a 12-cup muffin pan with cooking spray.
2
In a large mixing bowl, beat together brown sugar, 2 Tbsp of butter and honey until smooth with an electric mixer. Beat in egg, egg whites and vanilla. Add flour and mix until smooth.
3
Spoon mixture into prepared muffin pan, filling each cup 1/2 full. Bake 15 minutes until lightly golden. Transfer to wire racks to cool completely.
4
Melt remaining Tbsp of butter in a saucepan over medium heat.
5
In a bowl, whisk together milk, granulated sugar and cornstarch. Add mixture to melted butter and bring to a boil, stirring constantly. Simmer 1 minute, until mixture thickens. Remove from heat and stir in rum.
6
Spoon sauce over honey cakes just before serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.