“In 'Cupcakes' by Shelly Kaldunski”
1hr 5mins
12 cupcakes

Ingredients Nutrition


  1. Position oven rack in the middle of oven; preheat to 350°; line a standard 12-cup muffin pan with paper or foil liners.
  2. In a small bowl, steep the tea bags in the boiling water for 5 minutes.
  3. Discard tea bags and let the tea cool to room temperature.
  4. In a bowl, whisk the flour, brown sugar, baking soda, and salt together.
  5. In a big bowl, combine the honey, melted butter, buttermilk, and egg.
  6. Add the flour mixture and, using an electric mixer on medium speed, beat until just combined, about 2 minutes.
  7. Add in the cooled tea and beat until just combined, scraping down the sides of the bowl as needed.
  8. Divide the batter evenly among the prepared muffin cups, filling each 3/4 full.
  9. Bake about 18-20 minutes, until a pick comes out clean.
  10. Let the cupcakes cook in the pan on a wire rack for 5 minutes.
  11. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour (the unfrosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before frosting and garnishing).
  12. Just before ready to serve, make the honey whipped cream--in a chilled bowl, combine the cream and honey; using an electric mixer on low speed, beat until slightly thickened, 1-2 minutes.
  13. Gradually increase speed to medium-high and continue to beat until the cream holds soft peaks, 2-3 minutes; use right away.
  14. Frost the cupcakes with the honey cream, garnish with the honeycomb pieces, if using; serve right away.
  15. *If not using the honeycomb, can drizzle with additional honey just before serving.

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