Lavender-Honey Cupcakes

Lavender-Honey Cupcakes

Fancy pastry work -- such as these candy-coating monograms -- looks far more difficult to make than they actually are. You don't even need a pastry bag. Just snip the edge from one corner of a resealable plastic bag to do your piping. And you can make homemade cupcakes if you like, but if short on time, bakery cakes will do just fine.

Recipe from Better Homes and Gardens
SERVINGS
18 to 48
SERVING SIZE
1  cupcake
YIELD
48 (1-3/4-inch) or 18 (2-1/2-inch) cupcakes
PREP TIME
45 mins

Lavender-Honey Cupcakes

Fancy pastry work -- such as these candy-coating monograms -- looks far more difficult to make than they actually are. You don't even need a pastry bag. Just snip the edge from one corner of a resealable plastic bag to do your piping. And you can make homemade cupcakes if you like, but if short on time, bakery cakes will do just fine.

Lavender-Honey Cupcakes
SERVINGS
18 to 48
SERVING SIZE
1  cupcake
YIELD
48 (1-3/4-inch) or 18 (2-1/2-inch) cupcakes
PREP TIME
45 mins
Ingredients
  • 1/2  cup butter
  • 2   eggs
  • 1 3/4  cups all-purpose flour
  • 1 1/2  teaspoons baking powder
  • 2   teaspoons dried lavender
  • 1/2  teaspoon salt
  • 1   cup sugar
  • 1/4  cup honey
  • 1   teaspoon vanilla
  • 2/3  cup milk
  • 1   recipe Honey Frosting
  •  Dried lavender (optional)
Honey Frosting
  • 5   ounces mascarpone cheese or cream cheese (2/3 cup)
  • 3   tablespoons butter
  • 1/4  cup honey
  • 1/2  teaspoon vanilla
  • 3 - 3 1/4  cups powdered sugar

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Directions
1. 
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line forty-eight 1-3/4-inch muffin cups or eighteen 2- 1/2-inch muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, the 2 teaspoons lavender, and the salt. Set aside.
2. 
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until mixture is combined.
3. 
Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. 
Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (or 16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. 
Pipe or spread with Honey Frosting. If desired, sprinkle with additional lavender. Makes 48 (1-3/4-inch) or 18 (2-1/2-inch) cupcakes.
Honey Frosting
1. 
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line forty-eight 1-3/4-inch muffin cups or eighteen 2- 1/2-inch muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, the 2 teaspoons lavender, and the salt. Set aside.
2. 
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until mixture is combined.
3. 
Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. 
Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (or 16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. 
Pipe or spread with Honey Frosting. If desired, sprinkle with additional lavender. Makes 48 (1-3/4-inch) or 18 (2-1/2-inch) cupcakes.

nutrition information

Per Serving: cal. (kcal) 103, Fat, total (g) 4, chol. (mg) 18, sat. fat (g) 2, carb. (g) 17, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 13, pro. (g) 1, vit. A (IU) 97.18, vit. C (mg) 0, Thiamin (mg) 0.04, Riboflavin (mg) 0.05, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 8.06, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 55, Potassium (mg) 16, calcium (mg) 10.1, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
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