VANILLA & HONEY

Looks can be deceiving… These cupcakes were actually a pretty bad failure. I made these for another one of my father’s work lunch potlucks, and even doubled the recipe because of that. But after I had sent them along with him to work, I tried one for myself and discovered that the cake was so. dense. It was like biting into a compacted sponge. “Maybe I need to let it come to room temperature first,” I thought. Nope, they were just as tough. While I did lose some baking street cred with my father’s co-workers (“They were… okay…” - Dad), the cupcakes, luckily, are an easy fix when I look back at what I did.

I think the problem when I made these was that I over-mixed. The recipe calls for mixing well between each addition of eggs and flour and milk, which just seems to be too much. I adjusted the recipe instructions to avoid the over-beating, so hopefully yours turn out better than mine. Otherwise, the honey cream cheese frosting is delicious, and the pistachio garnish is a must!

Vanilla Cupcakes with Honey Cream Cheese Frosting

Slightly adapted from Sprinklebakes

Makes 15 cupcakes

Cake

1 ½ cups all purpose flour

¾ tsp baking powder

¼ tsp. salt

6 Tbsp butter, softened

¾ cup sugar

2 large eggs

2 tsp vanilla extract

½ cup plus

2 tbsp milk

Honey Cream Cheese Frosting

8oz package cream cheese, room temperature

1 stick of butter, softened

¼ cup clover honey

3-4 cups confectioners’ sugar

Chopped pistachios

To make cake: Heat oven to 350 and line cupcake pan with papers. Sift together flour, baking powder and salt. In a mixing bowl, cream the butter and sugar until lightened in color and fluffy. Beat in eggs and vanilla extract. Add flour mixture and milk alternately, beginning and ending with flour (mix until just combined). When completely incorporated, divide batter evenly amongst liners, filling them 2/3 full.  Bake for 15-20 minutes (check at 15).  Cool completely before frosting.

To make frosting: Place cream cheese, butter and honey in the bowl of a stand mixer; beat until combined. Gradually add in confectioners’ sugar, mixing until it is spreading consistency.  If frosting is loose, place in refrigerator until firm enough to spread.

To assemble: Frost cupcakes and sprinkle generously with ground pistachios.