So, I was majorly in need of a baking session to cheer me up. And, because I was feeling like such a sourpuss, I decided to make something that I wanted that I could eat. I was inspired by a snack I made for myself this weekend that really took me back to my childhood – honey and peanut butter sandwiches. I used to get these for my sandwiches sometimes, and boy did I love them. So, I decided to make lactose free honey & peanut mini cupcakes (lactose free).
I did a Google search before setting out on this project and was quickly reminded of Peabody’s delicious looking Honey Cupcakes. I decided to use her recipe for the honey cupcakes (since she is such an amazing baker and blogger) and my standard peanut butter frosting – Kathleen’s Peanut Butter Frosting from Ina Garten (and make it lactose free). I tasted one of the little cakes before frosting and they were nice and moist (and dense) and had a hint of honey. I had a little trouble making the peanut butter frosting lactose free because the soy creamer I used did not do a good stand in for the regular cream (so it was too liquid). I had to add more powdered sugar to make it the right consistency and even then, it was not as smooth and pretty as the dairy version. It still tasted great though.
I really wanted the honey flavor to come through, so even though it made these SUPER sticky, I drizzled them with honey and topped with easter inspired sprinkles. This morning, when I woke up to try them, the honey had soaked into the peanut butter frosting (and dripped all over the place). So, these are heavy on the peanut butter flavor and the honey is a subtle flavor. I love them - sweet white cupcake with creamy peanut butter frosting - yum (but, a little worried about what work will think, but can't keep 40+ mini cupcakes here). You DEFINATELY need some milk or coffee with these!
[Culinary Concoctions by Peabody]
½ cup unsalted butter, at room temperature
¾ cup granulated sugar
1/3 cup creamed honey
¾ cup whole milk
1 tsp vanilla extract
2 cups self rising flour
Preheat oven to 350F.
In a stand mixer using the paddle attachment, cream together the butter, sugar, and honey. Beat for about 3 minutes, until light and fluffy. Beat in egg, scrape down sides after blended. Add in vanilla and beat for another 30 seconds.
Starting with the flour first, alternate between flour and milk, ending with flour. So 1/3 of flour, ½ of milk, 1/3 of flour, ½ milk, 1/3 flour. Blend until fully combined.
Fill cupcake pan (with or without liners) 2/3 of the way full with batter. Fill until all batter is used.
Bake for 20-22 minutes (for regular cupcakes, about 16 minutes for mini cupcakes).
Remove from oven and let cool for 5 minutes in pan. Then remove from pan and place on a wire rack to finish cooling. Cool completely before frosting.
Kathleen's Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.