3 Recipes to try!

Also try without the frosting and create a glaze using honey, butter and powdered sugar. Lightly coat the top of the cupcakes.

Featured pic via theknead4speed.comHoney Bee Cornmeal Cupcakes

• 1 cup + 2 Tablespoons unbleached all-purpose flour
• 1/2 cup yellow cornmeal
• 1-3/4 teaspoons baking powder
• 3/8 teapspoon baking soda
• 1/2 cup granulated sugar
• 1/2 cup Stevia (0r other sugar substitute)
• 3 large eggs
• 6 Tablespoons butter, softened
• 6 Tablespoons non-fat Greek yogurt
• 1/3 cup honey
• 1 Tablespoon pure vanilla extract

Sweet Corn Frosting

• 1 can (15.25 ounces) whole kernel sweet corn, drained (about 1-3/4 cups)*
• 1/4 cup skim milk
• 3/4 cup granulated sugar
• 2 Tablespoons masa harina
• 1-1/2 Tablespoons corn starch
• 1/8 teaspoon salt
• 1/2 cup (1 stick) butter
• 1/2 cup confectioners’ sugar

1. To make cupcakes, preheat oven to 325 degrees F.  Grease a 12-cup cupcake tin or line with paper cupcake liners.
2. Sift together flour, cornmeal, baking powder, baking soda, and salt.  Set aside.
3. With an electric mixer, beat together butter, sugar, and Stevia.  Add eggs one at a time.  Add greek yogurt, honey, and vanilla.  Add dry ingredients and mix just until incorporated.
4. Fill each cupcake mold half- to two-thirds-full.  Bake 28-32 minutes, or until lightly browned and cooked through.  Let cool completely before frosting cupcakes.
5. To prepare frosting, purée sweet corn in a blender.  Purée until there are few to no whole corn kernels.  Stir together milk and corn purée.
6. In a medium pot over medium stovetop heat, whisk together granulated sugar, masa harina, corn starch, salt, and corn purée mixture.  Cook 5-7 minutes, whisking continuously, until mixture is very thick.  Remove from heat and pour into a bowl.  Let cool completely.
7. Pour corn mixture into electric mixer bowl.  Beat together butter and corn mixture, adding butter one Tablespoon at a time.  Add powdered sugar and beat until fluffy (1-2 minutes).
8. Frost cupcakes and decorate as desired.

*Note: Be sure to use sweet corn, not regular corn.  Regular corn will not yield the same effect.

Recipe 2  –  Via makeandtakeblog.com

lemon-honey cupcakes. July 13, 2010

i’m getting into the cupcake thing.  i fought it for a while, but i think i’m determined to find a cupcake that i can decorate that doesn’t look sloppy.  not sure that’s gonna happen, though.  although i am a good baker, i am no cake decorator.  nonetheless, this is another of the cupcake recipes that i wanted to test { and } they came out awesome.  i’m making them this weekend for my neices’ baptism { and } i think i will attempt to add some raspberry to some of them, i may even attempt some mini cupcakes…i’ll let you know how that goes.

whisk the dry ingredients to blend.

read the whole recipe first.  read once, zest once.  i took the long way { and } zested twice because i didn’t read ahead.

 

whisk the wet ingredients to blend as well.

overfilled some of them…oops.

bake 18-20 minutes at 350°f.

lemon-honey cupcakes.

from Woman’s Day Magazine, March 2010

ingredients:

Cupcakes

• 2 3/4 cups all-purpose flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup reduced-fat sour cream
• 1/4 cup milk
• 1 1/2 tbsp grated lemon zest
• 4 tbsp lemon juice
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 3/4 cup honey
• 1/4 cup sugar
• 3 large eggs

Lemon-Honey Frosting

• 1 cup (2 sticks) unsalted butter, softened
• 1/4 cup honey
• 1 1/2 tbsp grated lemon zest
• 4 cups confectioners’ sugar
• 7 to 8 tsp lemon juice

directions:

1. cupcakes: heat oven to 350°f. line 24 muffin cups with paper liners.
2. whisk flour, baking powder, baking soda { and } salt in medium bowl to blend. whisk sour cream, milk, lemon zest { and } juice in a small bowl until well mixed.
3. beat butter, honey { and } sugar in large bowl with an electric mixer 2 minutes until light { and } fluffy. beat in eggs, one at a time, until blended.
4. with mixer on low speed, beat in half the flour mixture, then the sour cream mixture. beat in remaining flour mixture until just combined.
5. spoon about 1/4 cup batter into each muffin cup. bake 18 to 20 minutes until wooden pick inserted in center comes out clean. cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
6. frosting: beat butter, honey { and } lemon zest in large bowl with an electric mixer until creamed, about 2 minutes. on low speed, beat in confectioners’ sugar until blended. beat in lemon juice until mixture is fluffy.
7. spoon into a large ziptop freezer bag, snip off one corner { and } pipe onto cupcakes, or just spread frosting onto cupcakes

Recipe 3 – gracessweetlife.com

Posted on Tuesday, 25th January 2011 by Grace

I know it’s still winter, but why not welcome spring a little early with Beehive Cupcakes.  These sun coloured Honey-Kissed Yellow Cupcakes with Meringue Icing scream spring.

I picked up a copy of the Donna Hay Magazine the other day and the latest edition was all about Spring with it’s brilliant yellow cover, featuring Golden Delights and highlighting an ingredient that embodies the season – Honey.

Ever since the first snowfall of the winter season I’ve secretly longed for spring.  It’s one of my favourite seasons of the year.

For me, it marks the beginning of a new year.  After all, it is a celebration of rebirth. We start planting flowers and they start blossoming.  Our days are longer and they’re filled with sunshine.  We go from dull and grey to bright and colourful.  The birds are chirping and the bees are buzzing.

I am looking forward to getting back outdoors and fussing in the garden.  I can’t wait to hear even the most familiar sounds of spring; lawn mowers on the weekends; bells jingling from the ice cream carts and the sound of the pound from the kids dribbling the basketball.

But most of all, now that my kids are older, I can’t wait to hear the laughter coming from young children playing in their yards; it’s music to my ears.

You can tuck this recipe away and try it closer to spring but why not bring a little sunshine in and create a little buzz with these Beehive Cupcakes? The Honey-Kissed Yellow Cupcakes are light and moist and decadently topped with thick, fluffy and marshmallowy Meringue Icing.

Beehive Cupcakes

Meringue Icing