I believe it was the February issue of Mary Jane's Farm Magazine that was all about bees and honey. One of the things they recommended to help save the honey bees was to buy more had been wanting to purchase the Raspberry Honey from Moon Valley for a long time and this gave me the perfect excuse. Save the bees, eat more cupcakes! I think I should make some bumperstickers. These were really good, but did not hold up to the second day. Eat them immediately after frosting.
Meyer Lemon and Raspberry Cupcakes
from Mary Janes Farm Magazine
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.