Time for more honey recipes...

As most of you know, I subscribe to the National Honey Board and get monthly Newsletters with delicious recipes that I like to share with my blogging friend, so here we go:

Indulge in the Cupcake Craze!
March, 2011

Everywhere you look there seems to be another cupcake flavor, TV show or cookbook. These delectable portion-controlled beauties are all the rage and have been growing in popularity during the past couple of years. There are even curbside cupcake vans in multiple cities throughout the U.S. that dispense the sweet, fluffy goodness anytime you’d like to fulfill your sweet craving. Talk about convenience!

Cupcakes used to be a very “vanilla” dessert, but bakers and chefs have taken a spin on old recipes with inventive, creative ingredients and brand new flavors. Join everyone else in this cupcake craze with these delicious, hand-held wonders. From fruity to nutty, these cupcakes will top your list as divine desserts. Enjoy!

Honey Mango Margarita Cupcakes with Sea Salt
(makes 12-14 cupcakes)

• 2 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup ripe mango, puréed
• Zest and juice (1/4 cup) of one lime
• 1/4 cup buttermilk
• 1/2 cup Butter, softened
• 1/2 cup Wildflower honey
• 2 large eggs

Preheat oven to 350° F. Sift together flour, baking soda, baking powder and sea salt; set aside. In a small bowl, combine mango purée, lime zest and juice, and buttermilk; set aside. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the mango mixture. Add remaining dry ingredients until just combined. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Mango Lime Buttercream frosting (below) and sprinkle with additional sea salt and nonpareils, if desired. *Any mild-fl
avored honey such as Clover may be used.
Mango Lime Buttercream Frosting (12-14 servings)

• 1/2 cup Butter, softened
• 1/2 cup ripe mango, puréed
• Zest and juice (1/4 cup) of one lime
• 2 Tablespoons Wildflower honey
• 4 to 5 cups powdered sugar

In a mixing bowl, cream butter until light and fluffy. Add mango purée, lime zest and juice, and honey; mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency. *Any mild-flavored honey such as Clover may be used.

Honey Roasted Pineapple Cupcakes
(makes 12-14 cupcakes)

• 1/2 fresh pineapple
• 2 Tablespoons butter
• 1/2 cup Wildflower honey, divided
• 1 Tablespoon fresh ginger, minced
• 1/4 cup buttermilk
• 2 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 2 large eggs

Preheat oven to 375°F. Remove rind from pineapple, slice and cut into wedges. Put 2 tablespoons butter in a 13 x 9 x 2-inch pan and place in oven 2 to 3 minutes, until melted. Remove from oven and add 1/4 cup honey; stir. Place pineapple wedges in a single layer; return pan to oven. Roast for 10 minutes, turn wedges over and roast an additional 10 minutes. Remove pan from oven to a cooling rack. Reduce oven temperature to 350°F. Remove 14 wedges from pan; set aside. Measure 2 tablespoons of pineapple syrup from pan; set aside. Place remaining pineapple and syrup in a food processor and pulse until coarsely chopped. Place 3/4 cup of pineapple mixture in a liquid measuring cup. Add ginger and buttermilk; set aside. Sift together flour, baking soda, baking powder and salt; set aside. In a mixing bowl, cream 1/2 cup butter until fluffy; scraping sides of bowl, as necessary. Add 1/4 cup honey; mix well. Add eggs, one at a time, scraping down sides of bowl after each addition. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the buttermilk mixture. Add remaining dry ingredients until just combined. Fill paper-lined muffin tins 2/3 full. Bake 18 to 22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Honey Pineapple Whipped Cream, if desired.
Honey Pineapple Whipped Cream (makes about 1 cup)

• 1 cup heavy whipping cream
• 1 Tablespoon Wildflower honey
• 2 Tablespoons pineapple syrup
• 14 pineapple wedges

In a mixing bowl, combinipping cream, honey and syrup. Beat until peaks form. Spread or pipe onto cupcakes. Garnish with pineapple wedges.

Lavender Pink Grapefruit Cupcakes

(makes 12-14 cupcakes)

• 2 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons lavender flowers, (no stems)
• 1/2 cup pink grapefruit juice
• 1/2 cup buttermilk
• 1/2 cup butter, softened
• 3/4 cup Clover honey
• 2 large eggs

Combine all ingredients except fruit. Serve with fruit. Makes 10 servings.

Pink Grapefruit Buttercream Frosting (12-14 servings)

• 1/2 cup butter, softened
• 1/4 cup grapefruit juice
• 2 Tablespoons Clover honey
• 4 to 5 cups powdered sugar
• 2 to 3 drops red food color, optional

In a mixing bowl, cream butter until light and fluffy. Add grapefruit juice and honey; mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency. For a darker pink color, add food coloring, if desired.

Key Lime Coconut Cupcakes
(makes 12-16 cupcakes)

• 2 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon zest and 1/4 cup juice from Key limes, may substitute regular limes
• 3/4 cup canned coconut milk
• 1/2 cup butter, softened
• 3/4 cup Clover honey
• 2 large eggs
• 1/2 cup shredded coconut
• 1/2 cup macadamia nuts, chopped

Preheat oven to 350°F. Sift together flour, baking soda, baking powder and salt; set aside. In a liquid measure, combine Key lime zest and juice, and coconut milk; set aside. In a mixing bowl, cream butter until fluffy; scraping sides of bowl, as necessary. Add honey; mix well. Add eggs, one at a time, scraping down sides of bowl after each addition. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the lime mixture. Add remaining dry ingredients until just combined. Stir in coconut and macadamia nuts. Fill paper-lined muffin tins 2/3 full. Bake 18 to 22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Coconut Cream Cheese Frosting, if desired.
Coconut Cream Cheese Frosting (12-16 servings)

• 1/2 cup cream cheese, softened
• 1/4 cup butter, softened
• 2 Tablespoons lime juice
• 2 Tablespoons Clover honey
• 4 to 5 cups powdered sugar
• 1-1/2 cups shredded coconut

In a mixing bowl, cream together cream cheese and butter until light and fluffy. Add lime juice and honey; mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency. Frost cupcakes and top with coconut.

Hope you'll try some and enjoy these with your family!