Ingredients
Cupcakes:
1/2 cup granulated sugar
1/2 cup butter softened
3/4 cups GOLDEN BLOSSOM ORGANIC WHITE FOREST HONEY
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon allspice
3/4 cups water
Frosting:
8oz cream cheese softened
1/4 cup butter softened
2 teaspoons grated lemon peel
1 teaspoon gound cinnamon
1 teaspoon vanilla
2 cups powdered sugar
4 teaspoons milk
spiced gumdrops (2 for each cupcake)
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 375°.
Cupcakes:
In a large bowl beat on medium speed sugar, butter, eggs, and ORGANIC WHITE FOREST HONEY. Stir in flour, baking soda, salt. Mix in the remaining dry ingredients and water.
Line cupcake tins with papers and pour batter evenly into tins. Bake 18-20 minutes and test with tooth pick.
Frosting:
In a medium bowl, beat on low speed cream cheese, butter , lemon peel, cinnamon, and vanilla until smooth. Gradually add powdered sugar 1 cup at a time, then add milk 1 teaspoon at a time. Smooth frosting onto cupcakes. Top with spiced gumdrops.
Yields: 18-24 cupcakes
Cupcakes:
In a large bowl beat on medium speed sugar, butter, eggs, and ORGANIC WHITE FOREST HONEY. Stir in flour, baking soda, salt. Mix in the remaining dry ingredients and water.
Line cupcake tins with papers and pour batter evenly into tins. Bake 18-20 minutes and test with tooth pick.
Frosting:
In a medium bowl, beat on low speed cream cheese, butter , lemon peel, cinnamon, and vanilla until smooth. Gradually add powdered sugar 1 cup at a time, then add milk 1 teaspoon at a time. Smooth frosting onto cupcakes. Top with spiced gumdrops.
Yields: 18-24 cupcakes
