Two of my favorite things are easy baking recipes and cute cupcakes… And the following two recipes are that and more.
I haven’t done a lot of baking with honey and I would like to, I love honey. So I asked my friends at Golden Blossom Honey if they could share some easy baking recipes or cute cupcakes with us that would be perfect for Valentine’s. I think they were successful with the following two recipes. Enjoy!
Honey I’m Home Chocolate Cupcakes
5 tablespoons all-purpose flour
1 cup milk
1/2 cup sugar
1/4 cup GOLDEN BLOSSOM HONEY
1 cup butter, room temperature
1 teaspoon vanilla extract
5 drops red food coloring
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla extract
Optional: Decorative Valentine’s Day candy
Cook flour and milk in a saucepan over low heat until thick, stirring constantly. Let cool completely. While mixture is cooling, in a separate bowl beat sugar, honey, butter, vanilla, and red food coloring until light, pink, and fluffy. Gradually add cooled flour mixture and beat until frosting is a good spreading consistency.
Heat oven to 350°. Place paper baking cup in each of 24 regular-size muffin cups.In medium bowl, mix flour, baking soda, salt, and baking power; set aside. In a small bowl, mix hot water and cocoa until dissolved; set aside.
In large bowl, beat shortening with electric mixer on medium speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and cocoa mixture, about 1/2 at a time, beating just until blended. Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake 20-25 minutes until toothpick inserted in center comes out clean. Cool in pans for 5 minutes. Remove cupcakes from pans; place on cooling racks. Spread frosting evenly, top with Valentine’s Day candy.
Yields: 24 cupcakes
Mini Champagne Cupcakes
2 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening (softened butter can be substituted)
1/2 cup granulated sugar
1 cup GOLDEN BLOSSOM HONEY
1/2 cup orange juice
3/4 cups champagne
1 teaspoon grated orange zest
6 cups powdered sugar
1/2 cup butter softened
3 tablespoons champagne
6 tablespoons pulp free orange juice
3 tablespoons grated orange zest
gold colored sugar or edible glitter (found in the decorating section of the baking aisle)
Preheat oven to 350°
In a medium bowl mix flour, baking powder and salt. In a separate bowl beat butter on a medium speed, and gradually add sugar. Add eggs one at a time, then add GOLDEN BLOSSOM HONEY, orange juice and champagne. Gradually add the mixed dry ingredients. Once combined, fold in orange zest. Lined mini-cupcake tins (found in the baking aisle) with papers and pour batter evenly into a tin. Bake for 20-25 minutes or until golden brown.
In a large bowl whip powdered sugar, butter, champagne, orange juice, and orange zest on medium speed. Spread onto cupcakes and sprinkle with gold colored sugar or edible glitter.
Yields: 72-74 mini-cupcakes