IĀ am conflicted. I am really proud of myself for basically combining a bunch of recipes and substitutions to create these cupcakes. Honestly, Google helped a lot. Still, this was one of my first Frankenstein recipe attempts.
However, these disappointed slightly for what I wanted. Don’t get me wrong, they are yummy. Sweet and moist and cakey. But the honey flavor is not as strong as I would like. It is a little warm, but is missing that sweet, soothing honey effect. The use of honey is really just a sugar substitute. So I would supplement this with a honey frosting, but what base? Buttercream? Cream cheese? A glaze? I don’t really like frosting, so that decision is always the hardest part for me. And I never really like the end result. Just the plain cupcake.
Well, if you are trying to avoid processed sugar and want a delicious and not terrible for you cupcake recipe, enjoy!
Ingredients
1/3 cup milk*
1 teaspoon white vinegar*
3/4 cups all-purpose flour
1 1/3 teaspoons baking powder
1/3 teaspoon table salt
1/8 teaspoon baking soda
3 tablespoons salted butter
1/3 cup honey
1 teaspoon Vanilla Paste
2 large egg whites
* or use 1/3 cup buttermilk. I didn’t have that on hand so I improvised.
Makes 8 at 134 calories per cupcake (sans frosting)
Instructions
Preheat oven to 325Ā°.
Put 1 teaspoon white vinegar into a 1/3 measuring cup. Fill the rest with milk. Or use 1/3 cup buttermilk. Let sit for 5 minutes.
Combine and sift dry ingredients (flour, baking powder, salt, baking soda) in a small bowl.
Combine butter, honey and vanilla in a medium bowl with a hand mixer. Add egg whites.
Slowly mix in dry ingredients, scraping down the sides to fully incorporate. Once combined, add in milk mixture until completely mixed in.
Line a cupcake pan with cupcake papers. Fill approximately 2/3 of the way.
Bake between 15-20 minutes, checking periodically.
I happened to have the night off and I made this batch as a test for for best twinnie’s birthdays next week. So I will probably make a honey cream cheese frosting for that. And I’ll let you know how it goes (hopefully delicious)! And maybe I’ll take photos.
Oh well! I will try and update this next week with more photos and a frosting recipe! If I don’t and you decide to make these, enjoy! š
EDIT
I never bothered to photograph the final result with frosting. It made 17 mini cupcakes, which were delicious. I made a frosting of:
8 oz 1/3 less fat cream cheese
2 teaspoons honey
1/2 teaspoon vanilla bean paste
2 tablespoons butter
Splash whole milk
1/2-3/4 cup powdered sugar
Blend together until smooth, refrigerate until use.
It made more than I needed for the 17 mini cupcakes and I found it a little thinner than I wanted but it had been un-refrigerated for longer than I would have liked due to my schedule. But Loren (one of the birthday girls) absolutely loved it. So I consider it a success! š
Striking a Balance 