Honey Butter Cornflake Cups

Sweet and buttery, this is a favourite among kids during Eid celebration. Not only is this recipe quick and virtually foolproof, I promise you, every batch you make won't last more than a blink of an eye.

Course Dessert
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 16 cups


  • 4 cups plain cornflakes
  • 1/4 cup (60g) unsalted butter
  • 1/4 cup honey (see note 1)
  • 1 tbsp sugar
  • Chopped almonds


  1. Preheat the oven to 150C/300F.

  2. Turn stove on low and melt butter, honey and sugar in a saucepan until just well-combined and frothy. Do not burn the sugar.

  3. Prepare 4 cups of cornflakes in a big bowl and pour the mixture over the cornflakes. Mix well with a spatula.

  4. Spoon the mixture into paper cupcake liners, sprinkle some chopped almonds and place them on a baking sheet.

  5. Bake for 12-15 mins until slightly golden (see note 2).

  6. Once done, take it out of the oven, let it cool and harden before serving. Keep in an airtight container.

Recipe Notes

  1. Do not skim on honey! I repeat, do NOT skim on honey. If honey is unavailable, substitute with another invert sugar such as golden syrup or light corn syrup or a mixture of honey and syrup. These are very inexpensive substitutes and make little to no difference to the final outcome of this treat (just less healthy). A lot of times, people substitute with plain granulated sugar and this is, in my opinion, the biggest and most common mistake people do when making these. It makes it taste flat and sweet and quite frankly, bad. I cannot stress enough how important this is. 
  2. Do not bake for too long. This will make the cornflakes stick to the cup and you'll end up eating some paper residue.

TIPS: You can also use sprinkles, dried berries or chopped glacé cherries in this recipe but note that sprinkles are essentially sugar and doesn't really compliment the honey butter flavour. My favourites are chopped glacé cherries and almonds!