I made that!

Wedding cupcakes!

Honey Cake!

140 of them!

With salted honey buttercream on top!

With chunky sea salt on top! Yum yum yum…

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.