Sometimes a little organization is seriously needed when baking; like on weeks where you are busy with work stuff all day and have work dinners three nights in a row. Sometimes my OCD takes over and it really plans out how and when things need to happen. Let me just give an example...this is last week when I had to have cupcakes made for a Thursday birthday (Happy Birthday Caroline!) and make pancakes and waffles for about 30 people Thursday morning ala pancake/waffle bar.
Monday PM: Prep dry ingredients for cupcakes and store in refrigerator
Tuesday AM: Make berry compote, refrigerate & prep dry ingredients for waffles/pancakes
Tuesday PM: Make cinnamon apples, refrigerate
Wednesday AM: Bake 3 dozen honey cupcakes before 7am
Wednesday PM: Make and frost cupcakes with honey cream cheese frosting
....have hand electric mixer break, literally start smoking...electrical fire style, while preparing the frosting....
Thursday AM: Head to work to set up pancake/waffle bar and get the griddle going
Thursday PM: Enjoy Honey Cupcakes!
Let me just tell you that these cupcakes were worth it all, the late nights, early mornings, and the need to purchase a new hand-mixer! If you like honey, you have got to try these! The cupcakes are a bit denser than normal with just a hint of honey and are super moist from the buttermilk. The honey cream cheese frosting ties it all together...it is thick and creamy, with a very direct honey flavor. I used Tupelo honey from the Savannah Bee Company because I wanted the honey flavor to be intense and delicious. Have them with a nice cup of tea and take a minute to sit back and relax. Every now and again we all just need to take a minute relax and enjoy in life's simple pleasures...or just eat a cupcake.
Cupcakes fresh out of the oven and cooling before being stored in a container until time for frosting...
Honey Cupcakes: (recipe from Lauren at Crave, Indulge, Satisfy)
*makes three dozen
1 1/2 cups unsalted butter (3 sticks), softened
2 1/4 cups sugar
6 eggs, at room temperature
3/4 cup honey (1 honey bear full)
3 teaspoons vanilla
4 1/2 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1. Preheat oven to 350 degrees F. Line muffin tin with liners and spray with non-stick cooking spray.
2. In a large mixing bowl, cream together butter and sugar.
3. Whisk eggs into creamed mixture, one at a time. Then whisk in honey and vanilla until well combined.
4. In a medium sized mixing bowl, whisk together flour, baking powder and salt.
5. Add the flour and buttermilk to the sugar-butter mixture, alternating between flour and buttermilk, mixing between the addition of each. Begin and end with flour.
6. Using a cookie scoop or tablespoon, fill cupcake liners 3/4 full, approximately 3 scoops from a 1-inch cookie scoop. Bake for 17-20 minutes or until golden and testers comes out clean. Let cool in pan for 2-3 minutes, then move to cooling rack to finish cooling. In the mean time prepare the frosting.
Honey Cream Cheese Frosting:
1 1/2 stick unsalted butter (3/4 cup), softened
8 oz, 1/3-fat cream cheese, softened
4-5 tablespoons honey (I used Tupelo honey)
4-6 cups powdered sugar
1. In a large mixing bowl, using an electric mixer, cream together butter and cream cheese.
2. Mix in the honey until well combined.
3. Starting on a lower speed, mix in the powdered sugar, one cup at a time until frosting had reached desired consistency. It will be thick! Frost cupcakes and Enjoy!