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.

Honey Cupcakes

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
  1. Sift flour and baking powder into a small bowl, whisk to combine, and set aside.
  2. In the bowl of an electric stand mixer on medium speed, beat the butter, sugar, vanilla and honey until light and creamy.
  3. Add the eggs one-at-a-time, beating until well combined
  4. Add the flour mixture in two additions, alternating with the milk, and beating until just combined after each.
  5. 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.
  6. 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.
  7. 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)


  1. Combine the cream cheese and a third of the icing sugar into one bowl.
  2. Using a baking spatula, combine the two until mixture is blended.
  3. Continue to add another third into the bowl and repeat the second step.
  4. 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)


About Happy Mango

Hi, I'm Happy Mango and this is my blog. Feel free to look around and leave comments!

Posted on 03/22/2012, in In the Kitchen and tagged , , , . Bookmark the permalink. Leave a comment.

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