I have been wanting to use the Vintage Bee Blackberry Honey Genevieve and Todd brought back for us from NC and thought two-bite cupcakes would be a good way to showcase the honey both in the batter and glaze. Not to mention, the beautiful blackberries picked straight from the bush...
1 tablespoon Vintage Bee Blackberry Honey (or any flavor, really)
5 tablespoons heavy cream
dash of salt
Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Line a cupcake pan with paper or foil liners and set aside. I used minis.
Make the batter: in the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, pinch of salt, and chamomile leaves. Mix on medium speed until the mixture is slightly coarse and sandy. This takes about 5 minutes.
While the mixture beats, in a small bowl, whisk together milk, egg, and vanilla extract.
Pour half of the milk mixture into the flour mixture. Beat until barely incorporated. Pour in the remaining milk mixture, turn the mixer up to medium-high speed and beat for 1 minutes, until well blended.
Divide the batter between the 12 large prepared cupcake cups. Fill half way.
Bake the cupcakes for 17 to 20 minutes (or 12-14 mins for mini-cupcakes), or until a skewer inserted in the center comes out clean. Remove from oven and let cool in the pan for 10 minutes. Remove the cupcakes from the pan to cool completely before frosting.
Make the glaze: in a medium bowl, whisk together powdered sugar, honey, cream, and salt. Whisk until smooth. Use a butter knife (or my favorite--- a mini spatula) to spread the frosting on cooled cupcakes.
Top with a blackberry. And devour.
Cakes last (wrapped) at room temperature for up to three days. Frozen un-frosted for 2 months.