To Honey-Kissed Yellow Cupcakes with Honey Meringue Frosting

Some days you just want to bake and today was one of those days for me. I was done at 3pm and didn’t have class again till 6pm so decided that baking would be a good great way to fill the time gap. I’ve always wanted to make honey cupcakes and never have so thought today is a good day to give it a go. Not to mention that I also made baklava for a Turkish presentation early this morning and had honey on the brain (that post is forthcoming – trust me, many people are wanting me to share it, it got two thumbs up and a çok güzel – very good in Turkish – from two Turks).


These cupcakes made my apartment smell wonderful (but what baking doesn’t…I guess if you burn something then it will be a little smelly…and smoky). This was also the first time I have ever made a meringue frosting and I think it went over very well. I surely enjoyed it, and my friend and I walked to my evening class eating them and she too agreed that they were good.

These cupcakes were also a moment of celebration because one of my other friends had a breakthrough with the French Embassy on getting her paperwork done for her visa since she will be going to France next month for the summer! YAY –> I will always find reasons small or GRAND to bake cupcakes for (:

Now onto the good stuff…


Ingredients: adapted from La Mia Vita Dolce – makes 12 cupcakes
1¼ cups plain (all-purpose) flour
1 tsp. baking powder
1 stick plus 1 tbsp. softened
¾ cup sugar
1 tsp. vanilla extract
1 tbsp. honey
2 eggs
½ cup (125 ml) milk (I used soy)
1 cup sugar
¼ cup water
¼ tsp. cream of tartar
3 egg whites
1-2 tbsp. honey
yellow sprinkles add a nice last touch (:

Preheat oven to 160° C (325° F).  Line 1 standard muffin tin with paper cases.
Whisk together the flour and baking powder and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment on medium speed, beat the butter, sugar, vanilla and honey until light and creamy.
Add the eggs one-at-a-time, beating until well combined after each addition.
Add the flour mixture in two additions, alternating with the milk, and beating until just combined after each.
Divide batter evenly among cups.
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 to 22 minutes.
Transfer tin to a wire rack to cool for 5 minutes; remove cupcakes from tin and return to wire rack to cool completely.
Once completely cooled – cut out a chunk of the middle of the cupcake – I used an apple corer. You will fill this with Meringue as well when you are frosting the cupcakes.


Place the sugar, water and cream of tartar into a small-sized saucepan; set over high heat and stir until the sugar is dissolved.
Bring to the boil and then reduce heat to low and simmer for 3 minutes.
In the bowl of an electric stand mixer fitted with the whisk attachment on high speed, whisk the egg whites until soft peaks form.
While the motor is running, gradually add the sugar mixture and whisk until thick and glossy. At the very end whisk in 1-2 tbsp. of honey depending on how subtle or not so subtle a honey flavoring you want.
Frost the town and nom hard.
Cheers to channeling the bee in all of us


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