Honey Cupcakes
White House executive pastry chef Bill Yosses shares this sweet cupcake recipe for the holiday season.
Servings: Makes 12 cupcakes
Ingredients
Cupcakes:
- 1/4 cup softened butter
- 1/4 cup sugar
- 3/4 cup honey
- 2 eggs
- 1/2 cup buttermilk
- 1/2 tsp. vanilla
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/4 tsp. salt
Honey Icing:
- 2 cups powdered sugar
- 1/2 cup honey
- 3 Tbsp. lemon juice
Directions
To make the cupcakes: Preheat the oven to 350°. Line a 12-cup muffin tin with cupcake papers.
In a stand mixer, cream the butter and sugar until light and fluffy. Mix in honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt. Mix into the batter until just blended. Scoop the batter into the cups evenly.
Cupcakes are ready when the tops spring back when lightly pressed, about 20 minutes.
To make the icing: Stir all ingredients over medium heat until sugar is dissolved. Pour over cupcakes.
In a stand mixer, cream the butter and sugar until light and fluffy. Mix in honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt. Mix into the batter until just blended. Scoop the batter into the cups evenly.
Cupcakes are ready when the tops spring back when lightly pressed, about 20 minutes.
To make the icing: Stir all ingredients over medium heat until sugar is dissolved. Pour over cupcakes.
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