Honeybell Cupcakes

Forget going out to eat or ordering takeout every time you crave American food. Try making Honeybell Cupcakes at home. For 70 cents per serving, you get a dessert that serves 12. One serving contains 293 calories, 5g of protein, and 14g of fat. A few people made this recipe, and 66 would say it hit the spot. If you have vanilla bean, water, lime zest, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Pies and Plots. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is rather bad. NASCAR Cupcakes – Salt and Vinegar Pork Rind Cupcakes with a Beer Glaze, Sorghum Cupcakes with Orange Whiskey Whipped Cream – Wild West Cupcakes, and Mooncake Cupcakes (bean Paste Filled Cupcakes With Date-pineapp are very similar to this recipe.

Servings: 12

Preparation duration: 60 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the candied Honeybells. In a large skillet with about 2 inch sides, combine the sugar and water. Bring to a boil, then reduce to a simmer, stirring frequently until the sugar has dissolved.Add the Honeybells to the skillet of syrup and cook 12-15 minutes, until soft and cooked through. Make sure the Honeybells are covered with syrup as much as possible and flip them at least once during the cooking process. Pour cool Honeybells and syrup into an airtight container and store in the refrigerator for up to 1 week.Make the cupcakes. Preheat oven to 350 degrees F. Line a muffin tin with paper liners. In a large bowl cream butter, sugar, vanilla bean, and zest together until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add the eggs and mix until once again light and fluffy. Add the vanilla and mix to combine.In a medium bowl, stir together flour, baking soda, baking powder, and salt. Add the flour mixture and the cream and Honeybell juice to the sugar mixture alternately, beginning and ending with the flour. I did 3 installments of flour, 1 of all cream, and one of a little cream and the juice. Mix until just combined.Using a regular sized ice cream scoop, scoop batter into prepared muffin tin, filling almost all the way to the top. Bake for about 25 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the cupcakes comes out with only a few moist crumbs. If you would like to brush them with the syrup from the Honeybells, this would be the time to do it. Cool completely in pan. Cupcakes can be made 1 day ahead of time.Make the frosting. In a medium saucepan, combine sugar, water, and corn syrup over medium heat, stirring frequently until the sugar is completely dissolved. Once this happens, stop stirring, attach a candy thermometer to the side of the pan, and allow the mixture to come to 240 degrees F on the thermometer. In the meantime, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high until foamy. Once foamy, add the cream of tartar and continue beating on medium-high until stiff peaks form. Be sure not to overwhip the egg whites or they will become dry.Once the eggs are whipped and the syrup is at 240, turn the eggs to medium-low, immediately remove the syrup from the heat, and begin slowly and steadily drizzling it into the eggs. If the syrup is ready before the eggs, it can be turned down or removed from the heat while the eggs finish, before being replaced on the heat to bring to temperature. If the eggs are ready before the syrup, stop mixing them until the syrup is almost ready. Turn them back to medium-high briefly before turning them back down and adding the syrup.Once the syrup has all been added, turn the mixer back to medium-high and beat the frosting (what is basically marshmallow crème and is delectable all by itself) for 10-13 minutes until the bottom of the bowl is barely warm or at room temperature. It is important for it to not be too warm or the next step will not work.Once cooled, add the butter a couple tablespoons at a time, allowing each addition to incorporate before adding another. Scrape down the bowl occasionally. Once all the butter is incorporated, add the vanilla and vanilla bean and mix to combine. Remove the bowl from the mixer and mix briefly by hand to make sure there are no clumps of butter. If the frosting is a bit soupy (because it was too warm when the butter was added) stick it in the refrigerator for 10-15 minutes, beat it again with the stand mixer. It should come together.Assemble the cupcakes. Using an offset spatula, smooth a heaping helping of frosting on the cupcakes. Place a whole, half, or quarter candied Honeybell on top of the cupcakes. May be stored at room temperature for 1 day, in the refrigerator for 3 days, or frozen, wrapped in plastic and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours, keeping them wrapped in the plastic until serving.

 

Step by step:

1. Make the candied Honeybells. In a large skillet with about 2 inch sides, combine the sugar and water. Bring to a boil, then reduce to a simmer, stirring frequently until the sugar has dissolved.

2. Add the Honeybells to the skillet of syrup and cook 12-15 minutes, until soft and cooked through. Make sure the Honeybells are covered with syrup as much as possible and flip them at least once during the cooking process.

3. Pour cool Honeybells and syrup into an airtight container and store in the refrigerator for up to 1 week.Make the cupcakes. Preheat oven to 350 degrees F. Line a muffin tin with paper liners. In a large bowl cream butter, sugar, vanilla bean, and zest together until light and fluffy. I did this by hand, but a hand or stand mixer would work as well.

4. Add the eggs and mix until once again light and fluffy.

5. Add the vanilla and mix to combine.In a medium bowl, stir together flour, baking soda, baking powder, and salt.

6. Add the flour mixture and the cream and Honeybell juice to the sugar mixture alternately, beginning and ending with the flour. I did 3 installments of flour, 1 of all cream, and one of a little cream and the juice.

7. Mix until just combined.Using a regular sized ice cream scoop, scoop batter into prepared muffin tin, filling almost all the way to the top.

8. Bake for about 25 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the cupcakes comes out with only a few moist crumbs. If you would like to brush them with the syrup from the Honeybells, this would be the time to do it. Cool completely in pan. Cupcakes can be made 1 day ahead of time.Make the frosting. In a medium saucepan, combine sugar, water, and corn syrup over medium heat, stirring frequently until the sugar is completely dissolved. Once this happens, stop stirring, attach a candy thermometer to the side of the pan, and allow the mixture to come to 240 degrees F on the thermometer. In the meantime, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high until foamy. Once foamy, add the cream of tartar and continue beating on medium-high until stiff peaks form. Be sure not to overwhip the egg whites or they will become dry.Once the eggs are whipped and the syrup is at 240, turn the eggs to medium-low, immediately remove the syrup from the heat, and begin slowly and steadily drizzling it into the eggs. If the syrup is ready before the eggs, it can be turned down or removed from the heat while the eggs finish, before being replaced on the heat to bring to temperature. If the eggs are ready before the syrup, stop mixing them until the syrup is almost ready. Turn them back to medium-high briefly before turning them back down and adding the syrup.Once the syrup has all been added, turn the mixer back to medium-high and beat the frosting (what is basically marshmallow crème and is delectable all by itself) for 10-13 minutes until the bottom of the bowl is barely warm or at room temperature. It is important for it to not be too warm or the next step will not work.Once cooled, add the butter a couple tablespoons at a time, allowing each addition to incorporate before adding another. Scrape down the bowl occasionally. Once all the butter is incorporated, add the vanilla and vanilla bean and mix to combine.

9. Remove the bowl from the mixer and mix briefly by hand to make sure there are no clumps of butter. If the frosting is a bit soupy (because it was too warm when the butter was added) stick it in the refrigerator for 10-15 minutes, beat it again with the stand mixer. It should come together.Assemble the cupcakes. Using an offset spatula, smooth a heaping helping of frosting on the cupcakes.

10. Place a whole, half, or quarter candied Honeybell on top of the cupcakes. May be stored at room temperature for 1 day, in the refrigerator for 3 days, or frozen, wrapped in plastic and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours, keeping them wrapped in the plastic until serving.

Nutrition Information:

covered percent of daily need