RECIPE: Honey-Lemon Honeycomb Cupcakes
Note: What makes this recipe special for mead pairing is the cupcake pan made by NordicWare. This recipe comes with the pan.
Equipment: NordicWare honeycomb cupcake pan
Time 1 hour 20 min
Hands-on 20 min
Yields 19 cupcakes when made in the NordicWare honeycomb pan
3 cups cake flour or all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
2 Tbsp finely grated lemon rind
1 cup sour cream
3 Tbsp honey
1/2 cup powdered sugar
2 Tbsp lemon juice
Pre-heat the oven to 325 °F. Grease and flour the pan and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt, and set aside.
In a large bowl, beat the butter and sugar on low speed until blended. Then beat on medium speed until light and fluffy. Add the eggs one at a time and beat until well blended.
Add the flour mixture, and then the sour cream and lemon rind. Blend on low speed, scraping the bowl often. Then beat on medium speed 2 minutes.
Spoon the batter into the prepared pan. Bake for 45-55 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes before inverting onto a large serving plate or board.
Meanwhile, make the glaze: In a small saucepan, combine all glaze ingredients and heat over medium heat until the sugar dissolves and the glaze is warm. Brush the glaze onto the inverted cake.
How to serve: When baked in the NordicWare pan, the cupcakes pull apart. Serve simply with napkins and small plates.
Pairing Suggestion: Pairs with “Purgatory” meadowfoam honey dessert mead from Wessels Meadery, Forest Grove, Oregon; or Dancing Bee Citrus, Rogers, Texas; or Wayward Abbey Vanilla Cyser, Anchorage, Alaska. Any sweet mead will pair well with this simple dessert.