I made that!

Honey Cupcakes with Salted Honey Buttercream!

Posted in All Sugar All The Time, Celebrating with Cake! by brandi on September 7, 2009

Wedding cupcakes!

batter

Honey Cake!

baked

140 of them!

140

With salted honey buttercream on top!

frosted

With chunky sea salt on top! Yum yum yum…

closeup

I discovered honey cake when I lived in Tel-Aviv several years ago. I’ve tried many recipes, and this is by far my favorite one. While honey cake is traditionally served as a loaf or sheet cake that is drizzled with honey and almonds, it makes a fabulous cupcake.

Honey Cake Recipe (from Marcy Goldman)

3 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

4 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1 cup vegetable oil

1 cup honey

1 1/2 cups granulated sugar

1/2 cup brown sugar

3 eggs

1 teaspoon vanilla extract

1 cup warm coffee

1/2 cup fresh orange juice

1/4 cup whisky

- Preheat the oven to 350°F.

- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.

- Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well tot make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.

- Spoon the batter into prepared pan(s) and bake until the cake springs back when you touch it gently in the center.

- Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.


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