Tiny cakes top big summer trend

SPECIAL TO THE VINDICATOR
The cupcake, a time-honored favorite, previously reserved for picnics and potlucks, gets a fresh look for summer with exciting flavors and bright colors. Baking experts agree; festive cupcakes such as mango margarita, bittersweet chocolate raspberry and passion fruit blueberry are perfect for even the most elegant celebrations.
According to Terri Leckas, baker at Queen of Cakes in Edina, Minn., "The cupcake trend is taking over, and our customers demand cupcakes made with the same quality as our wedding cakes and other bakery items we offer. Cupcakes have been reinvented with fancier wrappers, decorations full of detail and more interesting flavors and frostings."
A new world of sweetness
This collection of cupcake recipes from the National Honey Board features the hottest flavor trends for summer -- citrus notes from Meyer lemons, exotic fruits such as mango and passion fruit, a hint of green tea and a sprinkle of sea salt. However, the secret ingredient behind the rich flavors and textures in each recipe is pure honey.
Sweetening the batter with pure honey not only adds a delicate flavor, it ensures a rich, moist texture, making each cupcake a truly decadent treat. The frostings are also flavored with natural honey for a slightly sweet, deliciously smooth texture.
Cupcakes are perfectly portioned for individual servings, making a batch (or two) the perfect dessert for baby and bridal showers, weddings and other special summer gatherings.
HONEY PASSION FRUIT BLUEBERRY CUPCAKES
(Pictured above)
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup passion fruit nectar
1/4 cup buttermilk
1/2 cup butter, softened
1/2 cup Wildflower Honey*
2 large eggs
1 cup (4 ounces) fresh blueberries
Preheat oven to 350 degrees.
Sift together flour, baking soda, baking powder and salt; set aside.
In a liquid measure, combine passion fruit nectar 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 passion fruit mixture. Add remaining dry ingredients until just combined. Gently fold in blueberries. 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 Honey Passion Fruit Whipped Cream, if desired.
Makes 12-14 cupcakes.
HONEY PASSION FRUIT WHIPPED CREAM
1 cup heavy whipping cream
1 tablespoon Wildflower Honey*
2 tablespoons passion fruit nectar
In a mixing bowl, combine whipping cream, honey and passion fruit nectar. Beat until peaks form.
*Any mild-flavored honey such as Clover may be used.
HONEY MANGO MARGARITA CUPCAKES WITH SEA SALT
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, pur & eacute;ed
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 degrees.
Sift together flour, baking soda, baking powder and sea salt; set aside.
In a small bowl, combine mango pur & eacute;e, 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 and sprinkle with additional sea salt and nonpareils, if desired.
Makes 12-14 cupcakes.
MEYER LEMON AND RASPBERRY CUPCAKES
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest and juice (1/4 cup) of one Meyer lemon
3/4 cup buttermilk
1/2 cup butter, softened
3/4 cup Orange Blossom Honey*
2 large eggs
1/2 pint raspberries
Preheat oven to 350 degrees.
Sift together flour, baking soda, baking powder and salt; set aside.
In a liquid measure, combine lemon 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 lemon mixture. Add remaining dry ingredients until combined. Gently fold in raspberries. 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 Honey Raspberry Whipped Cream, if desired.
Makes 12-14 cupcakes
HONEY RASPBERRY WHIPPED CREAM
1 cup heavy whipping cream
1 tablespoon Orange Blossom Honey*
2 tablespoons seedless raspberry jam
In a mixing bowl, combine whipping cream, honey and jam. Beat until peaks form.
*Any mild-flavored honey such as Clover may be used.
MANGO LIME BUTTERCREAM FROSTING
1/2 cup butter, softened
1/2 cup ripe mango, pur & eacute;ed
Zest and juice (1/4 cup) of one lime
2 tablespoons Wildflower Honey*
4-5 cups powdered sugar
In a mixing bowl, cream butter until light and fluffy. Add mango pur & eacute;e, 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 AND LEMON GREEN TEA CUPCAKES
1 green tea bag
1/2 cup boiling water
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest and juice (1/4 cup) of one lemon
1/4 cup buttermilk
1/2 cup butter, softened
3/4 cup Orange Blossom Honey*
2 large eggs
Preheat oven to 350 degrees.
Pour boiling water over tea bag and steep 3 minutes. Remove tea bag and allow tea to cool.
Sift together flour, baking soda, baking powder and salt; set aside.
In a liquid measure, combine green tea, lemon 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 lemon tea 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 and decorate with Honey Lemon Frosting and Candied Lemon Slices, if desired.
Makes 12-14 cupcakes.
CANDIED LEMON SLICES AND HONEY LEMON FROSTING
1/4 cup Orange Blossom Honey*
1 lemon, thinly sliced
1/2 cup butter, softened
4 cups powdered sugar, sifted
1/4 cup lemon juice
1/2 teaspoon lemon zest
Preheat oven to 200 degrees.
Pour honey in a small skillet and add lemon slices in a single layer. Bring to a boil over medium heat. Reduce heat and simmer for 15 to 20 minutes, turning slices occasionally. Remove from heat; reserve syrup. Place slices on a parchment-lined cookie sheet and bake 10 minutes. Turn slices and bake an additional 10 minutes or until slices are dry.
In a mixing bowl, cream butter until light and fluffy. Add 2 cups of powdered sugar; mix well. Slowly add cooled reserved syrup and lemon juice and zest; mix well. Add remaining powdered sugar; beat well.
*Any mild-flavored honey such as Clover may be used.
BITTERSWEET CHOCOLATE RASPBERRY TRUFFLE CUPCAKES
8 ounces 60 percent cocoa bittersweet chocolate, divided
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup Clover Honey*
2 large eggs
1 cup buttermilk
1/2 pint raspberries
Preheat oven to 350 degrees.
Cut 2 ounces of chocolate into 18 pieces; set aside. Place 6 ounces of coarsely chopped chocolate in a microwave-safe dish. Microwave 30 seconds on high; stir well. Microwave 30 seconds more on high and stir until all lumps are gone. If more melting is necessary, microwave in 10 second increments and stir until all lumps are gone. Chocolate should not become too warm.
Sift together flour, baking soda, baking powder and salt; set aside.
In a mixing bowl, cream butter until fluffy. Add honey and melted chocolate; 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 buttermilk. Add remaining dry ingredients until just combined.
Place a tablespoon of batter in the bottom of each paper-lined muffin tin. Add one piece of chocolate and 2 to 3 raspberries to each cup. Fill muffin tins two-thirds full with remaining batter. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Bittersweet Chocolate Frosting, if desired.
Makes 18 cupcakes.
BITTERSWEET CHOCOLATE FROSTING
1/4 cup Clover Honey*
8 ounces 60 percent cocoa bittersweet chocolate, coarsely chopped
1 cup heavy whipping cream
2 tablespoons seedless raspberry jam, optional
Combine honey and chocolate in a medium bowl, set aside. In small, heavy pan, heat whipping cream over medium heat until bubbles just begin to form. Pour over honey-chocolate mixture and allow to stand for 2 minutes. Stir until smooth; cool. Refrigerate until chilled, 1 to 2 hours.
With an electric mixer, beat chocolate mixture until frosting is fluffy.
*Any mild-flavored honey such as Clover may be used.