Cupcakes made with honey are moist and delicious, but unless you use the proper technique they can be a bit more dense than a cupcake made with granulated sugar.
Proper cupcake technique is easy. It just takes a little more time and attention.
Before you start, it’s really important to make sure that all your ingredients are at room temperature. This will make it easier for all the ingredients to incorporate in the batter.
Take a little more time when you are creaming your butter with honey and/or other ingredients. Cream it on high speed on your mixer for at least five minutes. I don’t know what I would do without my loyal and ancient Kitchenaid!!
Mixing will create air pockets in the butter which will create air bubbles in your batter. This is the first step in making your cupcakes light and fluffy. Adding baking soda and/or baking powder will make these air bubbles expand — and this is what makes your cupcake batter rise in the oven.
When you add your eggs, always add them slowly and be sure to add them one at a time, mixing slowly after each addition so the egg is completely mixed in the batter. When adding your dry ingredients and wet ingredients — first add 1/3 of your dry ingredients, mix slowly, then 1/3 of your wet ingredients, mix slowly, then 1/3 of your dry ingredients, mix slowly, then 1/3 of the wet ingredients, mix slowly, then the final 1/3 of your dry ingredients, mix slowly, and the final 1/3 of your wet ingredients, with a final slow mix. This will ensure that all the ingredients are thoroughly incorporated. This process takes longer than just dumping everything in the mixer all together, but there will be a noticeable difference in your cupcakes when you take these extra steps.
When making your frosting, be sure to whip it up on your mixer’s highest speed for at least five minutes! Five minutes can seem like an eternity when all you want to do is eat your cupcakes — but it’s well worth the wait when you do it right. You’ll definitely taste the difference!
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