Chocolate Honey And Raspberry Cupcakes

Honestly, I mostly use honey on my toast, in my teas, or as a sweet snack on a spoon. But baking with honey has some valuable benefits. I really like the fact that you can reduce the sugar in the recipe. Also, the baked goods get an amazing color from the browning of the honey and it adds some moisture into it. And since it has a very subtle flavor, it will not over power the recipe. When I think about it, there is no reason not to use honey more often when baking.

Ingredients
Chocolate Honey Cupcakes

• 1 1/2 Cups AP Flour (180 g / 6.5 oz)
• 1/2 Cup Cocoa powder (50 g / 1.75 oz)
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1 Cup Sugar (200 g / 7 oz)
• 1/2 Cup Aunt Sue’s Raw & Unfiltered Honey (100 g / 3.5 oz)
• 1/2 Cup Vegetable Oil (100 g / 3.5 oz)
• 2 Large Eggs
• 3/4 Cup Milk, room temperature (180 ml)
• 1/4 Cup Boiling Water (60 ml)

Raspberry Buttercream

• 1 PGK Frozen Raspberry, thawed and drained. 12 oz or 16 oz pack
• 6 Large Egg Whites
• 1 1/4 Cup Sugar (250 g / 11 oz)
• 14 tsp Cream Of Tartar
• 2 Cup Unsalted Butter, room temp. (450 g / 16 oz)

Instructions

1. Preheat oven to 350F and line 2 12 ct cupcake pans with 15 cupcake liners. (Or 1 pan 12 ct + 1 pan 6 ct)
2. Sift the flour, cocoa powder, baking powder and baking soda in a medium sized bowl. Set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment, place the sugar, honey, egg, oil, and milk and sprinkle the dry ingredients on top.
4. With the mixer on low-medium speed, combine all the ingredients then add the boiling water. Mix just until the water has been evenly incorporated.
5. For full instructions : www.onesarcasticbaker.com

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