Honey Cupcakes with Two Frostings

Honey Cupcakes with honey glaze (at back) and parev cream cheese frosting


2 eggs

2/3 cups sugar

½ cup margarine/butter

½ cup honey

1½ cups flour

1 teaspoon cinnamon powder

2 teaspoons ginger powder

1 teaspoon baking powder

1 teaspoon baking soda

Pinch of salt

How to do it

1. Preheat the oven to 150°C (300°F)

2. Line two muffin tins with #5 size cupcake liners

3. Whisk the sugar and margarine in a mixer on high speed until creamy. Add the eggs and whisk for a few minutes until the mixture has lightened and has a fluffy consistency.

4. Add the honey and mix on medium speed to combine.

5. Add all the dry ingredients and mix on slow speed until just combined – resist the urge to eat all the batter…

6. Using a tablespoon, fill the cupcakes liners no more than halfway up – the batter rises quite high in the oven, but does drop afterwards.

7. Bake for 20-25 minutes, or until a toothpick comes out of the center of a cupcake clean.

Makes about 22 cupcakes

Frostings (recipes are each for one full batch of cupcakes)

Honey Glaze

Mix together 8 tablespoons honey, 8 tablespoons icing sugar and ½ teaspoon vanilla. Slowly add hot water until you reach a runny consistency – the mixture will be slightly translucent.

Using a tablespoon, you can glaze the cupcakes when they are still warm, and they will absorb the glaze for a slightly sticky cupcake. You can also wait until they are cool to glaze.

Cream Cheese Frosting

Mix together 2/3 cup Tofutti cream cheese and 3 teaspoons of honey till smooth. Gradually add about 5-6 cups of icing sugar, until you reach a spreading consistency. Note: With the Tofutti cheese, you will always have a slightly runny consistency. If you use regular cream cheese, you will achieve a consistency that’s more stable and can easily be piped out of a bag if required. If you want to pipe the frosting, you will need a larger quantity of frosting.

Spread frosting on completely cooled cupcakes.


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