27 September 2012

Strawberry and Lemon Cupcakes with Honey Cream Cheese Frosting

My friends have caught onto the fact that I love to make cupcakes and have begun to request cupcakes for their birthdays. Usually they come to me with a recipe, a specific flavour combination or send me a cupcake that they have pinned. My one friend however decided to give me a long list of about 10 different items that she liked and asked me to pick a few and make her a cupcake. 

Lemon, strawberries, honey and cheese cake were all on her list and stuck out at me. So I decided to make her a Strawberry Lemon cupcake with Honey Cream Cheese icing.  I had made the cake part of the cupcake before and used an Annie's Eats recipe (surprise, surprise).  It was my first time making the honey icing and it turned out great. It is one of my new favourites for sure. Now I just need to think of something else that will go well with honey! 

For the cake
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. lemon zest
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk
2 cups fresh strawberries, chopped

Lemon Syrup 
1/2 cup water 
1/2 sugar 
2tsp lemon zest 
juice from 1/2 a lemon 

1 (8oz) package cream cheese 
1/4 butter 
1/4-1/2 honey 
1-2 cups icing sugar 

To make the cupcakes, preheat the oven to 325 degrees F.  Line muffin pans with paper liners.  In a bowl, combine the flour, baking powder, salt and lemon zest.  Stir together with a fork and set aside.  In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy.  Add the sugar and beat until well combined.  Beat in the eggs one at a time, scraping down the bowl after each addition.  Add half of the flour mixture to the bowl and beat on low speed until just incorporated.  Add in the milk and mix until smooth.  Add in the remaining flour mixture and mix on low speed until just blended.  Fold in the fresh strawberries with a spatula.
Divide the batter evenly between the paper liners, filling them about 3/4 full.  Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

To make the syrup bring water to a boil in a small pot. Add sugar, lemon zest and juice to the water. Stir until sugar is completely dissolved. Let simmer for a couple of minutes or until syrup has thickened slightly. 

To make the icing beat together cream cheese and butter until light and fluffy.  Add in 1 cup icing sugar, beat until combined. Add 1/4 cup honey.  Keep adding honey and sugar until desired taste/sweetness is reached.  ( I think I used just over a cup of icing sugar to add sweetness and volume to the icing and around 1/2 a cup of honey. I stopped adding the honey once I could clearly taste honey flavour in the icing). 


Ps. Did you notice I ran out of cupcake liners and had to use both Disney Princess and Black and White Flower ones.

1 comment:

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