Wednesday, May 29, 2013

Honey Cupcakes

Do you like cupcakes? I like cupcakes, especially ones from the bakery because they are usually fluffy, moist and never too sweet. Whatever the flavor is, it is intense and fresh.

Many months ago, we joined a local dairy CSA. Our share includes raw milk, one quart of buttermilk, one quart of whey and a pound of cheese/butter. I don't know about you but I rarely bought buttermilk before. On the rare occasions I did, I would often buy some for a specific recipe and the rest would go bad in the fridge. (Care to know how horrible that is? Check this out.) So what exactly was I supposed to do with all this buttermilk? As usual, Google is very helpful.


I found this recipe for Honey Cupcakes and planned to make them with L1. Fast forward months and the wet weather this morning gave us the extra motivation to finally make them. Below is my modified recipe.

Honey Cupcakes
  • 1/4 cup softened butter
  • 1/2 cup honey (approx. depending upon if you want them sweeter add a little more)
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 tsp. vanilla
  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • 36 frozen raspberries (number dependent on the number of cupcakes you make) or any other "filling" such as chocolate
1. Preheat the oven to 350°.
2. Prepare muffin pan. I made mini cupcakes as they are easier for the kids and they like the idea of getting to eat 3 cupcakes.
3. In a stand mixer, cream the butter and honey.
4. Mix in eggs, buttermilk and vanilla.
5. Combine the flour, baking powder and salt.
6. Mix dry ingredients into the batter until just blended.
7. Scoop the batter into the cups evenly. About 2/3 full
8. Push frozen raspberry into center and cover with batter, careful not to overfill.
9. Cupcakes are ready when the tops spring back when lightly pressed, about 20 minutes for regular sized muffins. 10-11 minutes for mini depending on how full they are.

The verdict? The muffins were delicious. Soft, moist, not overly sweet. The raspberries in the center of the mini ones provided enough fruit for every bite (ok, 2 bites for me) without overpowering the muffin. I could still taste the muffin on the outside. The honey was not a dominant flavor oddly enough. My in-laws couldn't even tell it was made with honey instead of sugar and they thought they were excellent.

I had been hoping to freeze a few muffins to take out as a treat, however considering I could eat the entire batch myself over the course of a day (I shared, I promise) I doubt they will make it that long. These will definitely become a regular treat on rainy days and at all of our parties.

This was shared on Let this Be In Your Mind, Homegrown and Healthy,

1 comment:

  1. Thanks for sharing on Mostly Homemade Mondays! Please join us again tomorrow :)

    Kelli (www.thesustainablecouple.com)

    ReplyDelete