Makes 12-14 cupcakes
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Zest and juice (1/4 cup) of one Meyer lemon
- 3/4 cup buttermilk
- 1/2 cup Butter, softened
- 3/4 cup Orange Blossom honey
- 2 large eggs
- 1/2 pint raspberries
Preheat oven to 350°F. Sift together flour, baking soda, baking powder and salt; set aside. In a liquid measure, combine lemon zest, juice and buttermilk; set aside. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the lemon mixture. Add remaining dry ingredients until combined. Gently fold in raspberries. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Honey Raspberry Whipped Cream (below) if desired.
Honey Raspberry Whipped Cream
Makes 12-14 servings
- 1 cup whipping cream
- 1 Tablespoon Orange Blossom honey
- 2 Tablespoons seedless raspberry jam
In a mixing bowl, combine whipping cream, honey and jam. Beat until peaks form. *Any mild-flavored honey such as Clover may be used.
Recipe courtesy of the National Honey Board.