Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all-purpose flour
  • 1/2 Tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs, (room temperature)
  • 1/4 cup, plus 2 Tbsp honey
  • 1 Tbsp vanilla extract
  • 1/2 cup whole milk
  • Wilton bee icing decorations, (optional)
  • 4 oz. white chocolate, (finely chopped)
  • 1 Tbsp honey
  • 1/4 cup, plus 1 Tbsp heavy cream
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 6 cups confectioners' sugar
  • 1 Tbsp vanilla
  • 1 -2 Tbsp whole milk

Instruction

  • Pre-heat oven to 350 degrees.
  • In a medium bowl, combine flour, baking powder, and salt together.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3-5 minutes.
  • Add eggs in one at a time, mixing well after each addition.
  • Beat in 1/4 cup honey and vanilla extract.
  • With mixer on low speed, beat in dry ingredients in 3 additions, alternating with the milk. Mix in each addition until just incorporated.
  • Line cupcake tin with 12 papers and fill about 3/4 of the way full.
  • Bake at 350 degrees for 17-20 minutes, until edges are golden and tester comes out clean.
  • Cool cupcakes in tins for a few minutes before moving to wire racks to cool completely.
  • Once cooled, core the center of each cupcake (either with a knife or a cupcake corer) and spoon in about a tablespoon of white chocolate honey ganache.
  • Fit a pastry bag with a 1A pastry tip and fill with vanilla buttercream. Starting at the outside of the cupcake, pipe frosting around, moving toward the center and gently lifting the tip up in the middle.
  • Drizzle remaining 2 Tbsp honey over the tops of the cupcakes and top with bee decorations, if using.