Honey Cupcakes

Honey Cupcakes

🧁 Honey - The Gentle Healer
Kind, nurturing, and deeply soothing. They have a garden, make their own tea blends, and remember to ask how you’re really doing. This cupcake is a quiet presence that makes everyone feel a little safer, a little sweeter, and a little more whole.

YIELD: 24 CUPCAKES / ACTIVE TIME : 20 MINUTES / TOTAL TIME: 50 MINUTES

Honey is a favorite flavor to work with when making cakes, as it enhances taste, texture, and appearance, keeps them moist, is a natural sweetener, and balances the fats in buttercream.

 

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Pick up a copy of LET THEM EAT CUPCAKES here! Inside you'll find a deep dive into the fundamentals of cupcake making, from mixing batters and buttercreams to designing and piping. It contains easy-to-understand instructions that ensure you won't get knocked off course while you are at work in the kitchen.

Guided by renowned pastry chef Gabrielle Cote, owner of the beloved Big Fish Cake Studio, Let Them Eat Cupcakes brings all of your baking goals and design dreams within your reach, whether you want to pursue your passion full-time, improve your skills, or make a loved one's birthday party feel a bit more special this year.

Inside you'll find the full recipe for Honey Cupcakes and 99 others!

INGREDIENTS

  • 1 1/2 cups (330g) sugar
  • 1 cup (226g) unsalted butter, softened
  • 4 (232g) eggs
  • 3 cups (375g) all-purpose flour
  • 2 teaspoons (9g) baking powder
  • 1 teaspoon (6g) kosher salt
  • 1 cup (224ml) buttermilk
  • 1/2 cup (170g) honey
  • 2 teaspoons (9g) vanilla paste
  • Honey buttercream (on page 49)
  • Fresh honeycomb, for topping

METHOD

Preheat the oven to 325F on convection mode or 350F in a conventional oven. Line two cupcake pans with paper liners.

Place the sugar and butter in the work bowl of a stand mixer fitted with the paddle attachment and cream until the mixture is light and fluffy, 3 to 5 minutes. Scrape down the work bowl, add the eggs one at a time, and beat to incorporate.

Place the flour, baking powder, and salt in a bowl and whisk to combine.

Sift the mixture through a fine-mesh tamis onto a piece of parchment paper. Place the buttermilk, honey, and vanilla in a separate bowl and whisk to combine. Fold the parchment paper lengthwise and alternate between adding small increments of the dry mixture and buttermilk mixture to the work bowl, beating to incorporate each addition and scraping down the work bowl as needed.

Transfer the batter to a piping bag, pipe it into the paper liners, and place the cupcakes in the oven. Bake until their internal temperature is 200F, 20 to 25 minutes, rotating the pans halfway through.

Remove the cupcakes from the oven and let them rest in the pans for 5 minutes. Using an offset spatula, remove the cupcakes from the pans and transfer them to a cupcake holder. Cover them tightly and let them cool completely.

When the cupcakes have cooled completely and are ready to be frosted, prepare the buttercream.

Frost the cupcakes with the honey buttercream, top them with fresh honeycomb, and serve.

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