Little honey cupcakes appeal to kids and adults and are a nice honey spiced treat in between seasons. Why wait until New Year’s? These are easy to make and also wonderfully flavorful.
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Little honey cupcakes appeal to kids and adults and are a nice honey spiced treat in between seasons. Why wait until New Year’s? These are easy to make and also wonderfully flavorful.
1/4 tsp salt
1/3 cup dark brown sugar
2 tsp cinnamon
1 cup cola drink (bubbles stirred out)
1/4 tsp cloves
1 tsp pure vanilla extract
1/2 tsp allspice
powdered sugar (for dusting finished tops)
Honey Cupcakes:
1/2 cup vegetable oil
2 cup all-purpose flour
2 eggs
2 tsp Clabber Girl Baking Powder
3/4 cup honey
1/2 tsp Clabber Girl Baking Soda
1 cup white sugar
Preheat oven to 350 F. Line a large baking sheet with parchment paper. Grease 12-16 muffin cups with oil (butter), spray with non-stick cooking spray, or line with cupcake liners. If cupcake liners aren’t used spray cupcake pans with non-stick cooking spray.
In a mixer bowl fitted with the paddle attachment, blend the dry ingredients together. Stop the mixer, add all of remaining ingredients in order given and blend until smooth. Scrap the inside of the bowl (sides and bottom well) occasionally to ensure ingredients are combined well and batter is smooth. Batter will be thin.
Spoon batter into the cupcake molds. Bake for 20-25 minutes or until cupcakes spring back when gently pressed with fingertips.
Dust with powdered sugar before serving.
1/4 tsp salt
1/3 cup dark brown sugar
2 tsp cinnamon
1 cup cola drink (bubbles stirred out)
1/4 tsp cloves
1 tsp pure vanilla extract
1/2 tsp allspice
powdered sugar (for dusting finished tops)
Honey Cupcakes:
1/2 cup vegetable oil
2 cup all-purpose flour
2 eggs
2 tsp Clabber Girl Baking Powder
3/4 cup honey
1/2 tsp Clabber Girl Baking Soda
1 cup white sugar
Preheat oven to 350 F. Line a large baking sheet with parchment paper. Grease 12-16 muffin cups with oil (butter), spray with non-stick cooking spray, or line with cupcake liners. If cupcake liners aren’t used spray cupcake pans with non-stick cooking spray.
In a mixer bowl fitted with the paddle attachment, blend the dry ingredients together. Stop the mixer, add all of remaining ingredients in order given and blend until smooth. Scrap the inside of the bowl (sides and bottom well) occasionally to ensure ingredients are combined well and batter is smooth. Batter will be thin.
Spoon batter into the cupcake molds. Bake for 20-25 minutes or until cupcakes spring back when gently pressed with fingertips.
Dust with powdered sugar before serving.