Get Spring Fever with Honey Cupcakes and Marshmallow Icing

Honey Cupcakes

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Spring is in the air! I love these little honey-scented cupcakes. They’re delightfully old fashioned and absolutely irresistible when spread with a sweet marshmallow icing.

These cupcakes are a bit denser than typical cupcakes, and keep well for a few days after they’re baked. They’d be great for a Spring bridal or baby shower, or just for a serious honey lover. You can definitely taste the honey in these cupcakes!

Honey Cupcakes

I especially love this marshmallow icing. The recipe comes from a cherished recipe box handed down from my great grandmother and is a traditional boiled icing, which just means you make the sugar syrup on the stove before drizzling it into the egg white while beating. The hot sugar syrup cooks the egg white, and after beating on high for about ten minutes, the icing will fluff up like meringue and taste just like marshmallows!

Happy spring!

Honey Cupcakes

Honey Cupcakes with Marshmallow Icing

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These honey cupcakes are perfect for Spring bridal or baby showers. Food blogger Jenna Weber discusses the special icing recipe in a full post on the Fresh Tastes blog.

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Ingredients

  • 1 stick unsalted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup honey
  • 1 ½ tbsp water
  • 1 2/3 cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp salt
  • 2 eggs, lightly beaten
  • 2 tsp vanilla
  • For Icing
  • 1 egg white
  • 1 ¼ cup sugar
  • 1/3 cup water

Directions

  1. Preheat oven to 350 degrees. Line a muffin tin with liners and lightly mist the liners with nonstick cooking spray. Set aside.
  2. Combine the butter, brown sugar, honey and water in a small pot and bring to a simmer, stirring so that the butter melts and the sugar dissolves. Remove from heat and let cool while you prepare the other ingredients.
  3. In a medium sized bowl, whisk together the flour, baking powder, cardamom, cinnamon and salt. Add the eggs and vanilla, followed by the brown sugar honey mixture. Beat until well combined.
  4. Pour batter into prepared cupcake tins --- filling the tins 3/4th of the way full. Bake for 25 minutes, until cupcakes are golden.
  5. While the cupcakes cool, make the icing. Combine the sugar and water in a small pot over medium high heat. Bring to a boil and cook for three minutes.
  6. Place your egg white in the bowl of an electric mixer {or use a handheld mixer}. Slowly stream in the hot sugar syrup WHILE the mixer is going on high. Do not stop beating. Keep the mixer going for at least ten more minutes, until icing can hold stiff peaks. If it appears too runny, keep beating. It will get there.
  7. Spread the icing on the cupcakes --- icing will harden slightly as it continues to cool.

Yield: 10 cupcakes


Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.