Want more iVillage? Sign up for our
Newsletters
White House Honey Cupcakes
White House pastry chef Bill Yoses uses honey from the White House beehive in the cupcake batter as well as the icing. He does not specify how to decorate the cupcakes, but if you want to keep with the garden theme, place a sprig of fresh herbs on top of each one.
Courtesy of "A White House Garden Cookbook" by Clara Silverstein. Red Rock Press.
Ingredients
| 1/4 cup butter, left out on the counter for approximately 1 hour to soften | 2 cups flour | |
| 1/4 cup sugar | 1 tbsp baking powder | |
| 3/4 cup honey | 1/4 tsp salt | |
| 2 eggs | 2 cups powdered sugar (for icing) | |
| 1/2 cup buttermilk | 1/2 cup honey (for icing) | |
| 1/2 tsp vanilla | 3 tablespoons lemon juice (for icing) |
directions
Total:
Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
Enter Kitchen View
-
1
For the cupcakes:Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
-
2
In the bowl of an electric stand mixer on high speed, cream the butter and sugar until light and fluffy. On medium speed, mix in the honey, eggs, buttermilk and vanilla until blended.
-
3
In a separate bowl, sift together the flour, baking powder and salt. On medium speed, mix into the batter until just blended. Scoop the batter evenly into the lined muffin cups.
-
4
Bake about 20 minutes; cupcakes are done when the tops spring back lightly to the touch or a toothpick inserted in the center comes out clean.
-
5
For the icing: Place the icing ingredients in a small saucepan. Over medium heat, whisk the ingredients until the sugar and honey dissolve together; keep whisking to avoid clumps.
-
6
Using a spoon, drizzle over the tops of the cupcakes, or carefully pour over the cupcakes.
Chime In
You May Also Like
Today's Best Saving
