honey cake cupcakes are the perfect size for a smaller crowd!
You are going to LOVE these honey cake cupcakes. Even if you don’t celebrate Rosh Hashanah.
Rosh Hashanah is the Jewish new year – and apples and honey are the food traditionally associated with this holiday – specifically, dipping apple slices in the honey for a “sweet” year.
I’ve done a few riffs on this flavor combo (see these whoopie pies, this dessert, and these popsicles!) but a straight-up honey cake has always been my fave.
Not being a chocolate fan – or a “really rich and sweet desserts” fan for that matter – honey cake fills the bill perfectly for me. It’s tender and moist, not too sweet and is full of warm spices that make this a recipe that is welcome all year round.
I’ve made the same recipe forever, but as we have had a much (MUCH) smaller crowd for the holidays over the past few years I’ve skipped it in lieu of desserts more appropriate for just a few guests. But I was REALLY missing my honey cake this year and so I scaled it down and made cupcakes instead.
And they are fabulous.
This recipe calls for basic pantry items that you probably have on-hand, and mixes up quickly in one bowl. Since it’s Monday I’m incorporating Cinnamon Bark and Clove essential oils for added flavor! This is optional obviously, but I highly recommend (especially if you – ahem – discover that your jar of spices is woefully past its prime).
What is NOT optional is the pan prep. By brushing the wells of the tin with oil and coating with granulated sugar you get a magically crunchy and jewel-like coating to the sides of the cupcakes. I love this technique and know you will too!
Got a crowd? Simply double all the ingredients and bake in a bundt or tube pan for 50 minutes (or till a tester comes clean). Cool in the pan for 20 minutes before removing to cool completely. And you’ll need 3 eggs!
1/2 cup vegetable oil, plus extra for brushing the tin
1/2 cup + 3 tablespoons granulated sugar, divided
1 egg + 1 egg yolk
1/2 cup honey
6 tablespoons brewed coffee
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon ground cloves
4 drops Cinnamon Bark essential oil
2 drops Clove essential oil
Pre-heat the oven to 350 degrees. Brush a 12-cup muffin tin with the vegetable oil (covering the entire tin), then sprinkle with the 3 tablespoons of granulated sugar (again, cover the top, sides and bottoms of the tin).
Using the whisk attachment of your mixer, whisk the eggs to combine. Add the remaining 1/2 cup of sugar, honey, coffee and remaining 1/2 cup of vegetable oil and whisk again. Add the remaining ingredients and whisk till smooth.
Divide the batter evenly into your prepared muffin tin and bake till a tester tests clean, 15 – 18 minutes. Cool in tin on wire rack for 5 minutes then gently remove from tin to cool completely on the rack.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/08/30/honey-cake-cupcakes/
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
Can clove spice and ground cinnamon be substituted for the oil?
Absolutely!