YIELD: Makes 16 cupcakes
INGREDIENTS
For Cupcakes:
1 cup - butter or margarine, softened
1 1/3 cup - honey
2 - eggs
1 tsp. - vanilla extract
2 1/2 cups - all-purpose flour
1 tsp. - baking soda
1 tsp. - salt
For Topping:
1/3 cup - honey
1 - egg
1/2 tsp. - vanilla extract
1/8 tsp. - salt
1 cup - semi-sweet chocolate chips
1/2 cup - chopped walnuts
DIRECTIONS
Using electric mixer, beat butter until light; gradually add honey, beating until light and creamy. Beat in egg and vanilla.
In a medium bowl, combine flour, baking soda and salt; gradually add to butter mixture, mixing until blended.
Spoon batter into 16 paper-lined or greased 2 1/2-inch muffin cups. Bake at 350°F for 10 minutes.
For Topping:
Using electric mixer, beat honey, egg, vanilla and salt until light; stir in chocolate chips and nuts.
Remove cupcakes from oven. Spoon 1 T topping over each partially-baked cupcake. Return to the oven; bake at 350°F for an additional 12 to 15 minutes or until topping is set.
Cool in pans on wire racks.
- Courtesy of National Honey Board -
