These honey cupcakes are moist and delicious and bursting with the flavor of coffee and honey. Perfect any time of the year but especially to celebrate the Jewish new year Rosh ha Shana.
In the bowl of a stand mixer, with the whisk attachment, whip the eggs for a minute until light and fluffy. Then, gradually add the brown and white sugar. Once all the sugar is in, continue to whip until light and airy ribbon stage, about 3 minutes. Pro tip - The best way to whip more volume into the eggs is to start with warm eggs and add the sugar gradually.
¼ cup White sugar, ¼ cup Brown sugar, 1 Eggs
Then, gradually, add the oil, followed by the honey. Next, add the brewed and cooled coffee and vanilla extract.Pro tip - Do not overwhip at this time as we do not lose all the volume in our whipped eggs.
⅓ cup Honey, ⅓ cup Vegetable oil, 1 tsp Vanilla Extract, ½ cup Brewed coffee, ½ tsp Orange zest
Finally, add the flour mixture. Divide the batter between 15 to 18 cupcake liners. Pro tip - Don't add flour gradually, but rather quickly this will avoid lumps. Once all the flour is in, do not over mix the batter.
Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.Pro tip - Turning the baking pan halfway through will ensure they bake evenly.
Cool in the muffin pan for 10 minutes. Then, invert onto a cooling rack and cool completely.Pro tip - It is essential to cool cupcakes or cake completely before frosting or the frosting will melt.
Honey buttercream
In a stand mixer with a paddle the attachment, cream butter with honey and salt for a minute. Then, gradually add the powdered sugar, one cup at a time, followed by the vanilla extract.
¼ cup Honey, 1 cup Butter, 1 tsp Vanilla extract, ¼ tsp Nutmeg
Once all the powdered sugar is in, gradually add the whipping cream. Continue to whip until you have a light and fluffy whipped cream consistency ( 2 to 3 minutes).Pro tip - If you do not whip, the consistency will be very soft. The whipping will add volume to the buttercream making it light and fluffy.
4 cups Powdered sugar, ¼ cup Whipping cream
Assemble
Place buttercream in a piping bag with your favorite piping tip. I used a star tip. Pro tip - You can also color this frosting with as many colors as you want.
Pipe a swirl on each cupcake starting from the base towards the top as shown in the video.
I dusted them with freshly grated nutmeg but you can also drizzle them with more honey.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you