Sorry for the long absence! I was in the UK for ten days and had proper British tea time as evidenced by the photo below.
One of our desserts during tea time was the British
favorite Banoffee Pie (see dessert on the right in the photo below). I am now on the hunt to figure out how to make
this cookie crust-banana sliced-toffee bit of heaven. I'll be back next
week with my niece's Minnie Mouse birthday cake and hopefully this
Banoffee Pie soon after that!
Wednesday, June 6, 2012
The end of this school has been particularly hectic, so this blog post is late. I made these a couple weeks ago for an event at school. They were pretty good, but I'm not sure if I'd make them again. The truth is, I'm not that huge of a fan of honey, but I thought I'd try something a little different.
Cherry Honey Cupcakes
1-1/2 cups oats
1 cup flour
1/3 cup brown sugar
3 teaspoons baking powder
2/3 cup milk
1/3 cup vegetable oil
1/4 cup honey
15 maraschino cherries, chopped
Preheat oven to 350 degrees. Place paper baking cups in 16 muffin cups.
In a large bowl, combine oats, flour, brown sugar, and baking powder. In a small bowl, mix together egg, milk, oil, and honey. Stir into dry ingredients. Fold in chopped maraschino cherries.
Use large cookie scooper (or ice cream scooper) to drop into muffin cups. Bake for 15-17 minutes.
For the icing, I used my regular buttercream recipe, but decreased the water a little and added 1-2 tablespoons of maraschino cherry juice instead. The icing was the best part of this recipe. :)