If it’s a special occasion, I like to do some digging and find out what that person likes. Why on earth do you, a chocoholic, have a plain, vanilla cupcake on your blog? Well, it’s simple, I bake for other people. Allow to cool on a wire rack for a couple of minutes, then remove from pan and cool completely before frosting.I know what you’re thinking.If baking in a dark/coated muffin tin, I would recommend placing muffin tins on a baking sheet so the bottoms don't get too dark.Bake for 18-22 minutes or until a cake tester comes out clean.Finally, add the remaining milk and beat until just incorporated.Add the rest of the flour, and again beat until just incorporated.Add half of the milk mixture, and beat until just incorporated.Add half of the flour mixture, and beat just until incorporated.One at a time, add eggs, beating each until just incorporated before next addition.In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.In another medium bowl, combine milk, honey, lemon juice, vanilla extract and vanilla bean seeds.In a medium sized bowl, combine flour, salt and baking powder with a whisk.Prepare two muffin tins (24 cups) with paper liners.
Thanks for stopping by today! Leave me a comment below so I know you were here! The flavor of local honey is more intense and will really help the honey flavor come through in your cupcakes.ĭon’t forget, if you haven’t yet, make sure you stop by my Facebook page and follow along – you can also find me on Twitter, Instagram and Pinterest! Secondly, try to use local honey if you can. These bake at a relatively low temperature so they’re in the oven longer than normal cupcakes, so you want to be sure they bottoms don’t get too brown. First, if you are baking in dark or coated muffin tins, I would recommend placing a cookie sheet (preferably aluminum) under the tins. Soooo yum.Ī couple of quick tips for this recipe. And then, I drizzled some more honey over the top of the frosting. The cream cheese frosting also has a nice undertone of honey, which works very nicely with the warmth of the vanilla bean. They have a perfect crumb,and the cake has a just-right honey flavor. I couldn’t stop thinking about them, so less than 12 hours after a request for a wedding more than eight months away, I was already testing recipes. I researched recipes late into the night, and whipped these up at 9am this morning. Usually I have an entire bowl of lemons in my kitchen!) They became honey vanilla cupcakes, which is a pretty darn good compromise if you ask me.Īs soon as she mentioned a honey-flavored cupcake, I was all over it.
(Which, incidentally has probably never ever happened in the history of ever.
These aren’t actually honey LEMON cupcakes, but only because I only had one small lemon in the house. She was inquiring about cupcakes for her upcoming wedding, and said she was thinking about a honey and lemon cupcake with cream cheese frosting. You guys, these cupcakes are fantastically amazing.Īs if you need further evidence of my obsessive compulsiveness, these cupcakes came to be after a friend of mine messaged me late last night.
And you can see the drizzles of honey dripping off of the cream cheese frosting. Dumb, I know.īut, you know what NOT dumb about really big pictures of Honey Vanilla Bean Cupcakes? You can actually see the specks of vanilla bean in the cake. Yes, I realize there are far more important decisions to worry about in life, but for some reason, this is really bothering me. What do you think? Do you like the bigger photos? Or do you like them smaller, like they used to be? So, I’m going to live with it for a few days and see if it grows on me. Quite a lot bigger, actually.Īnd now they look enormous and I don’t know if I like it. And then, I became a bit obsessive about it, and couldn’t stop thinking about it. I had this thought occur to me a few days ago that maybe my photos were too small for the design of my blog.
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