This week the Son’s school has reopened after summer vacation. I never have wanted him to get into such a structured life at only 3. with the commutation time he has to spend almost 6 hours outside. By the time he comes back at 1 P.M. he is all tired and often even falls asleep in the car. But with the nature of his father’s job we really din't have any other option. It almost breaks my heart to wake him at early morning. Though he loves his friends and the activities in the school but this morning routine annoys him. Every day he would request us to let him sleep for another minute and sometimes we feel bad for not indulging him.
to top that getting back to the routine after a long vacation is always difficult. Just to prepare him for school we planned a day of activity with things that he likes to do. We went to a nearby mall where he spent some time playing with other kids in the play arena, ate his favourite burger, spent some more time with his cousin sister and while coming back asked me to make some honey bees for him. Recently he has started watching Winnie the pooh and every-time the fat bear drinks honey from the urn he laughs and claps. So honey bees to cheer my boy on some moist and flavourful honey cuppies this time.
The recipe of the cupcakes is borrowed from the Jewish honey cake. Somehow I dint like the idea of too many flavours in a single dish so I chose only those which I thought will work well together. I have made this cake few times before and I must say this is one of those moist, flavourful and regal cakes that you want to bookmark and bake again and again.
Here is the quick recipe:
(Adapted from Smitten Kitchen)
(Makes 12 big cupcakes or a 9” round cake)
Flour: 13/4 cups
Baking Powder: 1 tsp
Baking soda: ½ tsp
Brown sugar: 2/3 cup (measure and powder in the food processor)
Cinnamon powder: 1 tsp
Pinch of salt
Oil: ½ cup (I used Saffola gold)
Honey: ½ cup (love Spencer’s honey. Has a beautiful floral aroma)
Orange juice: ¼ cup (freshly squeezed is better)
Eggs: 2 small eggs
Coffee decoction: ½ cup (I used 11/2 tsp Nescafe gold in 1/2 cup hot water)
Vanilla essence: ½ tsp
Preheat the oven at 175C.
Line and prepare your muffin pan with muffin liners. Keep aside. If using a round pan then generously grease it and line with butter paper.
Sieve flour, baking powder, baking soda, salt and cinnamon powder. Place everything in a big bowl.
Separately whisk all the dry ingredients till mixed. Pour this in the dry and whisk to get a smooth, shiny homogenous batter.
Pour till ¾ if your muffin cups. Bake for 25-28 minutes or till a toothpick inserted in the center comes out clean. Also check if it sprongs back when pressed lightly at the center. That’s the sign of a good moist honey cake.
For round or square pans bake for 45-55 minutes.
cool and later take out of the pan. serve warm or at room temperature. If storing, then wrap in cling foil and refrigerate.
This recipe is very versatile. You can measure up or down the recipe to fit your requirement.
If you want to frost it whip double cream till soft peaks and using a star nozzle cover the top. Decorate with fondant honey bees or with sprinkles.
Goes to Nishas First giveaway of Cupcake Carrier at Spusht.http://spusht.blogspot.com/2012/06/giveaway-1-cupcake-carrier-bake-n-take.html
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