Monday, June 2, 2008

Vanilla Cupcakes with Honey Frosting


Since all of the food for the shower was bite sized appetizers, I decided to have mini cupcakes that the ladies could grab as they were mingling. Because it was a tea party, I thought honey frosting would be terriffic.

Vanilla Cupcakes with Honey Buttercream

Honey Buttercream:
2 sticks of unsalted butter at room temperature
4 c. confectioner's sugar
1/2 c. pure organic honey
Pinch of salt
Milk to thin

Add butter to a stand mixer, beat for a minute with the honey. Add the salt, then powdered sugar 1/2 c. at a time, waiting until it's fully incorporated to add more. Periodically scrape down the sides. If icing is too thick, add milk to thin it, if it's too thin, add more powdered sugar. The honey is fairly strong, so less honey can be used.


Williams Sonoma Vanilla Cupcakes:
1 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
6 Tbs. (3/4 stick) unsalted butter, at room temperature
1 whole egg plus 1 egg white, at room temperature
1 tsp. vanilla extract
1/2 cup milk

Preheat an oven to 350°F.
In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla.
Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not overbeat.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes.
Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

1 comment:

Katie said...

Honey buttercream??!!!?! BOOKMARKED! Soooooo making this. It sounds amazingly delicious!