Milk and Honey Cupcakes


oatmeal cookies-52

I have a confession to make! I used to be absolutely terrified of bees as a kid! Turns out it was actually for good reason, because I ended up being allergic to them. That being said, beekeeping is not going to be in my future plans. Still, I have learned to appreciate bees and all that they do. As a child, I just saw their ability to sting and literally wanted wanted to wish them out of existence. In my small little mind, I had no idea how vital they are to our ecosystem.

You may have heard about the 180,000 bees that were living on the roof of Notre Dame Cathedral when it caught fire. They were somehow miraculously able to survive! It goes without saying, that there are some vital things going on in the background that we have no idea about. It’s amazing to think just how everything works together.

I love honey so much and decided it would be fun to play all of its floral notes in a recipe. Baking with honey can be tricky, because it can affect the texture and browning quality of baked goods. To counteract that, adjust oven temperature and baking time and try adding some baking powder to the recipe. With these little tweaks, you will have perfect treats every time.

When I set out to make these cupcakes, I didn’t want them to just have a slight hint of honey. I literally wanted them to be packed full of honey flavor. To achieve that, the elements in this recipe call for quite a bit of honey. You can certainly play with different types of honey depending on your preferences. I think this recipe will definitely give you a new appreciation for honey!

Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.-157


IMG_6458Preheat oven to 325 degrees and line muffin tin with cupcake liners. Set aside. In the bowl of a stand mixer combine sugar, honey and butter until smooth.

Add eggs one at a time. Follow with vanilla.
In a separate bowl, stir the flour, baking soda, baking powder, and salt together.
Alternate adding the dry mixture with the milk to the wet mixture. Mix until just combined.
Scoop into lined cupcake tins, filling each one 2/3 full. Bake for 12-15 minutes or until cupcakes spring back. Allow cupcakes to completely cool.
Meanwhile, prepare icing by creaming butter for 2 min until light and fluffy.
Add honey and mix until smooth.
Add confectioners sugar one cup at a time. Mix in milk and beat on high for 2 min. Place in piping bag with large round tip.
Pipe onto cupcakes. Top with sugar bees.
Combine honey and cinnamon (for drizzle) in a microwave safe bowl and heat in microwave for 30 seconds.
Allow it to cool slightly before drizzling over each cupcake.












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