These sound sooooo good, I just may have to make these next:
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1/3 cup creamed honey
3/4 cup whole milk
1 tsp vanilla extract
1 egg
2 cups self rising flour
Preheat oven to 350F. In a stand mixer using the paddle attachment, cream together the butter, sugar, and honey. Beat for about 3 minutes, until light and fluffy.
Beat in egg, scrape down sides after blended. Add in vanilla and beat for another 30 seconds.
Starting with the flour first, alternate between flour and milk, ending with flour. So 1/3 of flour, ½ of milk, 1/3 of flour, ½ milk, 1/3 flour. Blend until fully combined.
Fill cupcake pan (you can use liners, I just don’t like to) 2/3 of the way full with batter. Fill until all batter is used.
Bake for 20-22 minutes. Remove from oven and let cool for 5 minutes in pan. Then remove from pan and place on a wire rack to finish cooling. Cool completely before frosting.
Honey Buttercream Frosting:
1 cup unsalted butter, at room temperature
1/3 cup honey plus 2 TBSP
4-5 cups powdered sugar
milk as needed for thinning out frosting
In a stand mixer using the paddle attachment, cream together the butter and the honey for 2 minutes. Add 2 cups of the powdered sugar.
Start on low speed on the mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. Use milk to thin out frosting to reach desired consistency.
To assemble cupcakes:
Take cooled cupcake. Place frosting in a piping bag. Starting at one end pipe in a circle, continuing around and around until you form a beehive shape. Dip top of cupcake into crushed up Butterfinger or peanut brittle.
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1/3 cup creamed honey
3/4 cup whole milk
1 tsp vanilla extract
1 egg
2 cups self rising flour
Preheat oven to 350F. In a stand mixer using the paddle attachment, cream together the butter, sugar, and honey. Beat for about 3 minutes, until light and fluffy.
Beat in egg, scrape down sides after blended. Add in vanilla and beat for another 30 seconds.
Starting with the flour first, alternate between flour and milk, ending with flour. So 1/3 of flour, ½ of milk, 1/3 of flour, ½ milk, 1/3 flour. Blend until fully combined.
Fill cupcake pan (you can use liners, I just don’t like to) 2/3 of the way full with batter. Fill until all batter is used.
Bake for 20-22 minutes. Remove from oven and let cool for 5 minutes in pan. Then remove from pan and place on a wire rack to finish cooling. Cool completely before frosting.
Honey Buttercream Frosting:
1 cup unsalted butter, at room temperature
1/3 cup honey plus 2 TBSP
4-5 cups powdered sugar
milk as needed for thinning out frosting
In a stand mixer using the paddle attachment, cream together the butter and the honey for 2 minutes. Add 2 cups of the powdered sugar.
Start on low speed on the mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. Use milk to thin out frosting to reach desired consistency.
To assemble cupcakes:
Take cooled cupcake. Place frosting in a piping bag. Starting at one end pipe in a circle, continuing around and around until you form a beehive shape. Dip top of cupcake into crushed up Butterfinger or peanut brittle.