Honey Cupcakes

This recipe for Honey Cupcakes was created by White House executive pastry chef Bill Yosses.

Cupcakes with buttermilk always seem to be lighter and fluffier than those with full cream milk. I don't always have buttermilk on hand so have often cheated with this recipe and the buttermilk cupcakes still work out really well.

The cheat's version is to add one (1) tablespoon of vinegar to 1/2 cup milk and leave for five minutes. It will start to curdle and be perfect to add to the mixture.

Prep Time	Cooking Time	Servings	Difficulty
15 minutes	20 minutes	18	Easy

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 (plain) flour
• 1 Tbsp. baking powder
• 1/4 tsp. salt

Honey Icing

• 2 cups powdered sugar
• 1/2 cup honey
• 3 Tbsp. lemon juice

Preheat the oven to 350C (175F).

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 a skewer inserted in the center of a honey cupcake comes out clean or 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.