These are yummy little cupcakes! I still have honey from the farm. Lots and lots of honey. So I went on the hunt once again to find a nice recipe that used honey. Plus, they're the perfect look for spring!
I've been taking pictures with my iPhone lately. Not bad!
Makes 48 mini cupcakes
1/2 cup unsalted butter, softened
3/4 cup sugar
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup liquid honey
1 teaspoon vanilla
3/4 cup unsalted butter, softened
4oz cream cheese, softened
3 cups confectioners sugar
3 tablespoons liquid honey
10 drops yellow food colouring
Preheat the oven to 350F and line muffin tins with paper liners.
In a large bowl, mix butter and sugar with an electric mixer for a minute until creamy. Add eggs one at a time. Beat well between each addition.
Combine flour, baking powder and salt and set aside. Combine buttermilk, honey and vanilla.
Blend in 1/3 of the flour mixture just until combined, add 1/2 the milk mixture and blend until combined. Keep alternating ending with flour until everything is well combined.
I used a small cookie scoop to divide the batter between the 48 muffin cups.
Bake for 8-10 minutes or until a toothpick comes out clean.
To make the frosting, beat the butter and cream cheese for a minute until they're well combined. Beat in the sugar 1 cup at a time then add the honey and food colouring. Whip it for a minute or two until it's fluffy.
You get a lot of frosting out of this recipe so don't be stingy when frosting your cupcakes. Sprinkle on a little coloured sugar or other sprinkles if you like.
Adapted from Half Baked.