Baking Madness (Honey Cupcakes) -With Friends!
Two of my friends and I got together to bake up an assortment of baked goodies. I spent quite a bit of time on FoodGawker browsing through recipes -and being mesmerized by all the innovative decorations people put on their cupcakes. We decided on baking some bread, beehive cupcakes, and decorating each cupcake differently. I didn’t know whether the recipe would turn out fine as I had never heard of honey cupcakes. Most of the time, you would hear about chocolate cupcakes, vanilla, strawberry, lemon, blueberry, raspberry, and a lot more -but never honey. It would be a huge mistake to overlook this honey cupcake. I found it to be sweet but a comforting sweet rather than a mere sugar rush.
Recipe is adapted from La Mia Vita Dolce
The recipe makes about 15 servings of cupcakes. Preparation Time: 50 minutes
- 1¼ cups (185 g) all purpose flour
- 1 teaspoon baking powder
- 125 g butter (1 stick (½ cup) plus 1 tablespoon), softened
- ¾ cup (165 g) caster sugar (We used organic sugar without processing it)
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 2 eggs
- ½ cup (125 ml) milk
- Sift flour and baking powder into a small bowl, whisk to combine, and set aside.
- In the bowl of an electric stand mixer on medium speed, beat the butter, sugar, vanilla and honey until light and creamy.
- Add the eggs one-at-a-time, beating until well combined
- Add the flour mixture in two additions, alternating with the milk, and beating until just combined after each.
- Preheat oven to 160° C (325° F). Line 1 standard muffin tin with paper cases. Fill each paper muffin sleeve up to 2/3 of the sleeve.
- Bake for 20 minutes. Use a toothpick (or even a knife) and insert it into the cupcake, pulling it out, to ensure nothing is sticking to the utensil. If nothing is stuck, the cupcakes are ready. If there is still a hint of cupcake batter, leave in the oven for a little loner.
- Transfer tin to a wire rack to cool for 5 minutes; remove cupcakes from tin and return to wire rack to cool completely.
Cream Cheese Icing
- cream cheese (approximately 125g)
- icing sugar (approximately 250g)
- Combine the cream cheese and a third of the icing sugar into one bowl.
- Using a baking spatula, combine the two until mixture is blended.
- Continue to add another third into the bowl and repeat the second step.
- Finally, add the final amount into the bowl and combine. If the icing still looks runny, you may choose to add more or let it sit in the fridge for a little bit before frosting the cupcakes.
Remember to ice the cupcakes only after they have cooled (took around 2 hours for us). Check out some of the decorations we did for the cupcakes and feel free to design your own or try some of them out!!
Baking Madness (Decorations) -With Friends! (Not Posted Yet)