Best 3 Honey Cupcakes Donas Amelias Recipes

LAVENDER AND HONEY CUPCAKES

Steps:

• Preheat oven to 400°; place 18 baking cups in muffin pans.
• In a large bowl, combine all the cupcake ingredients; beat with an electric mixer until smooth and pale, about 2-3 minutes.
• Spoon batter into the cups; bake for 20 minutes or until tests done.
• Remove pans from oven and cool for 5 minutes; remove cupcakes to a rack; let cool completely.
• To make the frosting: In a bowl, beat the cream cheese and powdered sugar with an electric mixer until light and creamy.
• Beat in honey and a few drops of food coloring; stir in half the lavender flowers.
• Spread the frosting onto the cooled cupcakes; sprinkle with the reserved lavender flowers.

CHAI AND HONEY CUPCAKES

Steps:

• Position oven rack in the middle of oven; preheat to 350°; line a standard 12-cup muffin pan with paper or foil liners.
• In a small bowl, steep the tea bags in the boiling water for 5 minutes.
• Discard tea bags and let the tea cool to room temperature.
• In a bowl, whisk the flour, brown sugar, baking soda, and salt together.
• In a big bowl, combine the honey, melted butter, buttermilk, and egg.
• Add the flour mixture and, using an electric mixer on medium speed, beat until just combined, about 2 minutes.
• Add in the cooled tea and beat until just combined, scraping down the sides of the bowl as needed.
• Divide the batter evenly among the prepared muffin cups, filling each 3/4 full.
• Bake about 18-20 minutes, until a pick comes out clean.
• Let the cupcakes cook in the pan on a wire rack for 5 minutes.
• Transfer the cupcakes to the wire rack and let cool completely, about 1 hour (the unfrosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before frosting and garnishing).
• Just before ready to serve, make the honey whipped cream--in a chilled bowl, combine the cream and honey; using an electric mixer on low speed, beat until slightly thickened, 1-2 minutes.
• Gradually increase speed to medium-high and continue to beat until the cream holds soft peaks, 2-3 minutes; use right away.
• Frost the cupcakes with the honey cream, garnish with the honeycomb pieces, if using; serve right away.
• *If not using the honeycomb, can drizzle with additional honey just before serving.

YOGURT & HONEY CUPCAKES

Steps:

• In a medium-sized mixing bowl, mix honey and melted butter together.
• Beat in eggs, one at a time.
• Stir in vanilla and Greek yogurt.
• In another medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
• Slowly mix the flour mixture into the honey mixture until smooth.
• Fill cupcake liners 3/4 full.
• Bake at 350 F for 20 minutes or until a toothpick comes out dry.
• Allow cupcakes to cool.
• Just before serving, top with Greek yogurt and drizzle with honey.