Honey Walnut Cupcakes Recipes

LAVENDER HONEY CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl. Cream the honey, buttermilk and vegetable oil until they are immersed together, about 5 minutes, in the bowl of a stand up electric mixer with a paddle attachment. Scrape down the sides of the bowl. Add each egg one at a time, scraping down the sides after each addition. Turn the mixer on low speed and add the flour mixture about 3/4 cup at a time. Slowly add the lavender flowers and lavender oil to create a smooth batter.
• Fill the cupcake liners three-quarters full with the batter and bake until golden brown and baked through, about 30 minutes. Cool the cupcakes completely.
• For the tangerine vanilla mascarpone cream: Blend the mascarpone, honey and vanilla by hand, until the cream is smooth and incorporated. Add the juice and zest. Mix for 15 seconds. Put the cream into a 24-inch pastry bag with half of the tip cut off. Mix together the sanding sugar and tangerine zest.
• Pipe the tangerine vanilla mascarpone cream on top of each cooled cupcake. Sprinkle the top with the sanding sugar mixture.

WALNUT HONEY CAKE

Steps:

• Preheat oven to 350°. Line the bottom of a 13x9-in. baking pan with parchment; grease paper., Beat sugar and eggs for 10 minutes. Gradually add oil; beat 1 minute. Gradually add honey, and beat 1 minute longer. Add orange zest and orange juice; beat 1 minute more., In another bowl, sift flour with next 5 ingredients. On low speed, beat dry ingredients with egg mixture until combined. Increase speed to medium; beat until well mixed. Fold in half of the walnuts., Pour batter into prepared pan; sprinkle with remaining walnuts. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool; if desired, lightly dust with confectioners' sugar. Cut into squares.

HONEY WALNUT CUPCAKES

Steps:

• Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
• In a large bowl, combine the almond flour, coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs and honey. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the walnuts.
• Scoop 1/4 cup of batter into each prepared muffin cup.
• Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

WALNUT HONEY CAKE

Steps:

• Preheat oven to 350 degrees with rack in center. Spread walnut halves in a single layer on a rimmed baking sheet. Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes. Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.
• Butter and flour an 8 1/2-inch spring-form pan; set aside. In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved. Add eggs, and whisk until fully combined.
• Into a medium bowl, sift together flour, baking soda, salt, and ginger. Stir into honey mixture. Using a rubber spatula, fold in walnuts.
• Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.
• Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes. Remove cake from pan, and place on a serving plate. While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze. Serve warm.

STREUSEL HONEY NUT CUPCAKES

Steps:

• For the Streusel Cookie Topping.
• Heat oven to 150°C.
• In the bowl of an electric mixer, cream brown sugar and the butter until soft, add the honey at this point. Add the flour and mix it in, and the walnuts.
• Spread the mixture thinly onto a baking sheet and bake for 6 to 8 minutes until it browns lightly. Let it cool.
• It will look like a hard cookie. Use a dough cutter or a sharp knife and cut into 1 1/2" squares (approximate). You should get about 12 pieces. Set the cookie pieces aside.
• For the Cupcakes:
• Reduce oven temperature to 140°C Prepare your muffin tins with paper cups.
• Place the dry ingredients in the bowl of the electric mixer; Flour, sugar, baking powder and salt.
• Cut in the butter and beat until combined. Add eggs, honey, and milk. Once mixed, add in the nuts.
• Fill the cup cake holders up till ¾ full.
• Top with a cookie square and bake for 10 to 20 minutes. Let to cool and sprinkle some icing sugar over the cupcakes for decoration.