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Photo of Miniature Honey Cakes with Rum Sauce by WW

Miniature Honey Cakes with Rum Sauce

8
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
12
Difficulty
Moderate
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.

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