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HONEY CUPCAKES WITH HONEY CREAM CHEESE FROSTING
a recipe by Lauren Kapeluck
(makes 1 dozen cupcakes)
For the Honey Cupcakes:
For the Honey Cream Cheese Frosting:
source:http://thecakeblog.com
a recipe by Lauren Kapeluck
(makes 1 dozen cupcakes)
For the Honey Cupcakes:
- 1/2 cup unsalted butter, room temperature
- 3/4 cup sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup honey
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees and line 12 cup muffin pan with cupcake liners.
- In medium bowl mix together dry ingredients: flour, baking powder and salt. Set aside.
- In small bowl mix together wet ingredients: buttermilk, honey and vanilla. Set aside.
- In bowl of stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until combined.
- Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
- Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined.
- Using ice cream scoop fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, until toothpick inserted into cupcake comes out clean.
- Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
For the Honey Cream Cheese Frosting:
- 3/4 cup unsalted butter, room temperature
- 4 oz cream cheese, softened
- 3 cups confectioners’ sugar
- 3 tablespoons honey
- yellow food coloring (optional)
- yellow sugar sprinkles
- In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.
- Gradually add confectioners’ sugar and continue to mixing scraping down sides of bowl as needed.
- Mix in honey.
- If desired, add a few drops of yellow food coloring to slightly tint the icing.
- Place the icing in a piping bag fitted with a round decorating tip and swirl the frosting on top of the cooled cupcake, going in a circular motion.
- Top with yellow sugar sprinkles.
source:http://thecakeblog.com