I think this post was supposed to have an introduction about how Rosh Hashanah is coming, and how you might want to make these delicious cupcakes instead of the traditional honey cake.
But I got home from work at 9 pm tonight, then spent the last couple of hours filling an order for cake pops. (Didn’t know I sell stuff? Well I do. Email me.) It’s after 1 am, and I shouldn’t be posting anything. But I want to share this recipe with you folks so anyone planning their Rosh Hashanah desserts can include these gorgeous little treats in their menu. So excuse me if I am being brief.
Oh, also, if you aren’t Jewish, don’t let that stop you from making these. Honey is a lovely flavor and should totally be used more often in baking.
Adapted from a recipe on Baking Bites
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup (1 stick) butter or margarine
2/3 cup brown sugar
1 teaspoon vanilla extract
Finely grated zest of one lemon
1/3 cup honey
1/3 cup milk or non-dairy substitute
Preheat oven to 350. Line a cupcake pan with paper liners and set aside.
In a small bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
In the bowl of an electric mixer, cream together the butter/margarine and brown sugar until smooth. Add the eggs and vanilla extract and lemon zest and beat until smooth. Beat in the honey. With the mixer on a low speed, slowly stir in the flour mixture until combined. Add the milk and stir until incorporated.
Divide the batter evenly among the 12 cupcake liners. Bake at 350 for 15-16 minutes. Do not over-bake.
Remove from oven and set aside to cool.
Cream Cheese Frosting
2 Tablespoons butter or margarine
4 ounces (1/2 package) cream cheese, tofutti okay
2 cups powdered sugar
optional: gold sugar, for topping
Beat all ingredients together until smooth. Spoon on top of cooled cupcakes, and top, if desired, with gold sanding sugar.
I’m sorry to keep it so short tonight folks, but thanks for stopping by, and I hope you love the cupcakes! -Miriam