Friends Drift Inn Recipes
White House Honey Cup Cakes
My Grandpa Friend was a beekeeper, with a honey and produce stand outside of the old Friends Drift Inn. Honey is always a welcome ingredient in our kitchen. Chewing on warm honey comb with sweet syrup dripping down my chin as Grandpa harvested honey was time well spent!
Beekeepers are busy folks; and in some locations this year’s honey is ready. If you are out shopping pick up a quart or two of local honey. Shop Farmers Market First! Honey is fabulous to bake with and these cupcakes are a classic example of “Honey Goodness.”
I can almost imagine the elves wrapping these cupcakes ever so carefully for Frodo and Sam. “Honey Goodness” it is indeed almost magical.
When it comes to cupcakes, I’m really not on the bandwagon. But these are “White House Honey Cup Cakes.” White House, you know Pennsylvania Avenue….where there is an organic heirloom garden on the front lawn. There’s a beehive there too.
White House Honey Cup Cakes are a moist rich confection, with a dreamy flirty sweetness that pirouettes between cupcake and muffin. They rise very nicely, filling paper liners with golden goodness. Smeared up with a combination of sugar and honey icing, these little baked goodies makes the morning a little brighter. I think I can see Pennsylvania Avenue from here! Giggles
PS For my local friends here’s link to the WDHR and WXCC interviews Spreading the Word….Farmers Market First
White House Honey Cupcakes Recipe
Inspired by Clare Silverstein’s A White House Garden Cookbook: Healthy Ideas from the First Family to Your Family
Cupcake Recipe, Dessert Recipe, Honey
- ¼ cup softened butter, organic preferred
- ¼ cup cane sugar
- ¾ cup honey, I used a local clover honey but orange blossom would be grand!
- 2 eggs, organic preferred
- ½ cup buttermilk
- ½ teaspoon pure vanilla extract
- 2 cups all-purpose flour, sifted, organic preferred
- 1 Tablespoon Baking Powder
- ¼ teaspoon of salt
- 2 cups powdered sugar, sifted
- ½ cup honey
- 3 Tablespoons lemon juice (one lemon)
- 1 Tablespoon lemon zest
1. Set oven to 350. Place cupcake paper liners in pan.
2. Mix butter and sugar with mixture until creamed. Add eggs, buttermilk and vanilla blending until very smooth.
3. Sift flour, baking powder and salt together and gradually add to butter mixture.
4. Let set for about 3 minutes, letting the baking powder react.
5. Fill cupcake liners distributing evenly among the dozen. (About ¾ full)
6. Bake for 20 minutes. Cakes should have risen and become lightly browned along edges. A toothpick inserted in middle should come out clean.
7. Let cupcakes cool.
8. For icing, Sift powder sugar then add honey, lemon juice and lemon zest stirring until very smooth. Original recipe suggests cooking this in a medium saucepan over low heat to eliminate lumps…but I did not use heat.
9. Icing is spread over cupcake tops. It will ooze down the sides if you get too close to the edges…but do we really care? Once set, the icing has a high sheen. It takes a better photographer than me to capture the elegance. Where’s White On Rice Couple Food Photographers when you need them? Giggles
Note: If you choose a varietal honey such as orange blossom, use orange zest to pop the flavors rather than lemon.
©Friends Drift Inn Enterprises, LLC ALL RIGHTS RESERVED
Friends Drift Inn recieves a small commission from sales through AMAZON