Honey Cupcake
NABHE 2026 1st place cupcake
Equipment
- 1 Mixer and mixing bowl
- 1 set measuring spoons
- 1 set measuring cups
- 1 cupcake baking tin
- 1 spoon
- 1 spatula
- 1 cooling rack
- 1 sauce pan
- 1 pastry brush
Ingredients
Cupcake
- 1 cup flour
- 1 tsp baking powder
- 1 cup unsalted butter, room temperature
- 3/8 cup honey
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 4 large eggs room temperature
- 1/4 tsp baking soda
- 1 tsp vanilla
Cupcake Glaze
- 1/3 cup honey
- 1 tsp lemon juice
- 1 pinch of salt
- 1 pinch of cinnamon
Instructions
Cupcake
- Preheat oven to 325 degree F
- Whisk all 5 dry ingredients together
- IN a separate bowl, mix on high speed the honey, brown sugar and butter until fluffy. Switch to low speed and add one egg at a time until all are incorporated. Next change to medium speed and add vanilla
- Using a spatula, add dry ingredients and do not overmix
- Spray cooking spray into decorative cupcake pan
- Pour batter in the individual space. Be careful to only fill the spaces 2/3 full
- Gently shake or bounce pan to remove any airbubbles
- Bake at 325 for 32 minutes or until toothpick comes out clean
Glaze Cupcakes
- Combine all ingredients in a small sauce pan over low heat until warmed and well mixed
- Brush or pour the warm glaze over the slightly cooled cupcakes *poking holes in the cupcakes first to help soal the glaze in)
- Cool cupcakes and serve