Thursday, June 28, 2012

Honey Lemon Cupcakes

I've been on a bit of a baking spree lately.  Mostly the "usual" cookies my husband likes-- (Brownies & Reese's Pieces cookies).  Yesterday though I was feeling adventerous.  I blame it on too many episodes of 'Cupcake Wars' and the fact that I've been working on a logo for a local gourmet cupcake business. 

When I came across this recipe for Honey Cupcakes on Pinterest, I knew I had to make them-- with a few adjustments perhaps.  Lately, I've been loving fresh, clean, summery food.  With temps in the 90's, it just makes you feel a little cooler.  I decided that I wanted to add in some lemon as well.  At first I was worried that the honey/lemon combo would be a little too reminiscent of a cough drop.... but once I tasted even the teensiest bit of the frosting, I knew we were golden.

Here's the recipe I used:
1 stick  unsalted butter (softened)
1/4 cup brown sugar
1/2 cup granulated sugar
1 1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk (the original recipe called for buttermilk.... we didn't have any though)
1/4 cup honey
1 1/2 tsp. vanilla
2-3 tsp. fresh lemon zest

  1. Preheat oven to 350 degrees and line 12 cup muffin pan with cupcake liners.
  2. In medium bowl mix together dry ingredients: flour, baking powder and salt, set aside.
  3. In small bowl mix together wet ingredients: buttermilk, honey and vanilla, set aside.
  4. In bowl of stand mixer cream butter and sugar on medium speed until combined.
  5. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.
  6. Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined.
  7. Using ice cream scoop fill cupcake liners about 2/3 full.
  8. Bake for 18-20 minutes.
  9. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
2 sticks unsalted butter (softened)
4 1/2 cups powdered sugar (may use more to reach desired consistency)
1 tsp. vanilla
pinch of salt
1/4 cup honey
7 tsp lemon juice
3 drops yellow food coloring (optional)

  1. Stir butter & powdered sugar in a mixing bowl
  2. Add in vanilla, salt & lemon juice & continue to mix.
  3. May need to add more powdered sugar to reach fluffy consistency.
  4. Add a few drops of food coloring and mix once again.
  5. Put frosting in a pastery bag or frost with a spatula.
I stuck to the cake batter recipe fairly faithfully.  I did add about 2-3 tsp of lemon zest to the batter though-- just for a little citrus kick.  I used my favorite frosting recipe & with some tweaking & a few additions, came up with what my husband refered to as "amazing."  He even went on to tell me that it was the lightest, fluffiest frosting he's had & that it had a great after-taste (not always the case with some of the frostings I've attemped-- especially the ones that call for Crisco).  He's one of the few people who will give me honest (very honest) feedback about my baking, so compliments like that from him make me smile.  Oh, did I mention that I let him take almost the entire batch to work with him today?  Yup.  I'm a sweet wife like that.

I followed this tutorial on how to create the frosting rosettes on top of the cupcakes.  I used a 1M tip & seriously could NOT believe how easy it was.  (Go.  Go now.  Buy a 1M tip, some decorating bags & get to work.  You can do this!)  The hub thought I spent hours perfecting this skill (um, and I'm still going to let him believe that...).  It literally took me about 10 mintues to frost the whole batch.  The *fastest* I've ever frosted anything.  And they look gorgeous!

If you are looking for a dessert to take to your Fourth of July parties next week- this is it!  They're sure to be a hit!