Honey CupcakesThis recipe for honey cupcakes was created by White House executive pastry chef Bill Yosses. Makes 12 honey cup cakes. 
Cupcakes:
1/4 cup softened butter1/4 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 1. Preheat the oven to 350C (175F). 2. Line a 12-cup muffin tin with cupcake papers. 3. In a stand mixer, cream the butter and sugar until light and fluffy. 4. Mix in honey, eggs, buttermilk and vanilla. 5. Combine the flour, baking powder and salt. Mix into the batter until just blended. 6. Scoop the batter into the cups evenly. 7. 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: 1. Stir all ingredients over medium heat until sugar is dissolved. 2. Pour over cupcakes. |
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