Vanilla Honey Cupcakes, Refined Sugar Free

 Honey Vanilla Cupcakes // Refined Sugar Free

Honey Vanilla Cupcakes // Refined Sugar Free

Recipe for Refined Sugar Free Vanilla Honey Cupcakes

Honey powder!  WHO KNEW?!  I saw this cool stuff called honey powder last time I was at Whole Foods, and though it was stupid expensive (Whole Foods ain't cheap!), I had to buy it because I just knew I could do something really cool with it.  I pondered the honey powder until I came up with the perfect use:  Honey vanilla buttercream frosting!  The cupcake batter for these scrumptious vanilla honey cupcakes is super easy to make and comes out really soft and buttery despite the lack of refined sugar.  So that problem was solved pretty easily.  But how do you make honey buttercream frosting without sugar and not end up with a sticky, gooey mess?  I'll tell you!  Just use honey powder which you can buy for a whole lot cheaper than Whole Foods online here.  Substitute the honey powder for the powdered sugar, add a little raw honey and, viola, delicious honey vanilla buttercream frosting!  I'm taking these cupcakes to a toddler Valentine's Day party this afternoon.   Now the toddlers can have their sugar induced tantrum free cupcakes and eat them too!

 

Yield:  12 Cupcakes

Ingredients:

  • 1 1/2 cups plain all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder 
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 1/3 cup whole milk
  • 1/2 cup softened butter
  • 1/2 cup raw honey
  • 2 eggs

Directions:

Preheat the oven to 350 degrees and line a cupcake pan with 12 liners.  Combine the flour, baking soda, baking powder and salt in a medium bowl and set aside.  In a mixer fitted with the whisk attachment, beat the butter for a minute on medium speed.  Add the honey, eggs, milk and vanilla and continue to beat for 3 minutes on medium speed.  Turn the mixer to low speed and slowly add the dry ingredients until all of the ingredients are well combined.  Spoon the batter into the lined cupcake pan, filling each liner about 1/3 to 1/2 full.  Bake for 24 minutes or until the tops of the cupcakes are slightly browned and a toothpick comes our clean when inserted into a cupcake.  Allow to fully cool before frosting.

For the frosting:

In a mixer fitted with the paddle attachment, beat the softened butter for 2 minutes on medium speed.  Add the honey and beat for another minute.  Add the salt, honey powder and vanilla bean and beat until the frosting forms soft peaks when whipped.  

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 Honey Vanilla Cupcakes // Refined Sugar Free // Life is Made with Katie Miles

Honey Vanilla Cupcakes // Refined Sugar Free // Life is Made with Katie Miles