The DC cupcake craze has not seemed to dissipate over the past few years. The cupcakeries are still thriving in the district. This recipe was posted on the Obama Foodorama website in 2009. Since we are still enjoying cupcakes in the district, a recipe fit for the president seems most appropriate. The recipe uses honey instead of refined white sugar as a sweetener. The amount of butter used is also minimal, so these sweeties aren’t too bad for you! Please find the recipe below. We will definitely be adding this recipe to be adding these to our continental breakfast repertoire.
1/4 cup softened butter
1/4 cup sugar
3/4 cup honey
1/2 cup buttermilk
1/2 tsp. vanilla
2 cups all-purpose flour
1 Tbsp. baking powder
1/4 tsp. salt
2 cups powdered sugar
1/2 cup honey
3 Tbsp. lemon juice
1. Preheat the oven to 350°. Line a 12-cup muffin tin with cupcake papers.
2. In a stand mixer, cream the butter and sugar until light and fluffy, on high speed. Mix in honey, eggs, buttermilk and vanilla until blended, on medium speed.
3. Sift together the flour, baking powder and salt, then mix into the batter until just blended. Scoop the batter into the cupcake cups evenly.
4. Bake for about 20 minutes; cupcakes are done when tops spring back lightly to the touch.
In a small sauce pan, whisk ingredients over medium heat until sugars dissolve together; keep whisking to avoid clumps. Using a spoon, drizzle over the tops of cupcakes, or carefully pour over cupcakes.
Makes one dozen cupcakes.
Washington DC Bed and Breakfast accommodations. We are centrally located, 10 minutes walk to DuPont Circle metro/subway, 1 mile north west of White House.