Introduction: Organic Honey-Walnut Cupcakes W/ Honey-Vanilla Whipped Cream
Organic Honey-Walnut Cupcakes w/ Honey-Vanilla Whipped Cream and a Chocolate Bee Garnish
I love making these cupcakes. Not only are they fun because you get to pipe little chocolate bees but they are actually healthy. With all of the organic ingredients and no refined sugar it's a great excuse to eat cupcakes for breakfast! No one will object - I promise!
Recipe follows - directions are in the steps.
For the cupcake:
3/4 C. Walnuts - Toasted and Finely Ground*
1 1/4 C. All-Purpose Flour*
1/4 C. Whole Wheat Flour*
3/4 t. Baking Soda
1/4 t. Salt
1/4 t. Cinnamon
1/2 C. Honey*
1/2 C. Agave Nectar*
1/2 C. Unsweetened Applesauce*
1/2 C. Vanilla Yogurt*
For the whipped cream:
1 C. Heavy Cream*
3-4 T. Honey*
1 t. Vanilla Extract*
1/4 t. Vanilla Bean Powder (optional)
For the chocolate bees:
1/4 C. Dark Chocolate Chips*
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Toast the Walnuts
Before you get ahead of yourself you will want to toast the walnuts. Yes, you really do need to toast the nuts. I know it's an easy step to leave out but the flavor profile is much different (and better) with toasted nuts.
Preheat oven to 350 degrees F. Toast walnuts 5-7 minutes or until you can start to smell the delightful aroma fill your kitchen.
Remove from the oven and put directly into a food processor. Whiz until finely crumbled. Set aside.
Step 2: Dry Ingredients
In a large bowl sift dry ingredients together. Set aside.
Step 3: Wet Ingredients
In a medium bowl whisk all of the wet ingredients together.
I've always heard to add your eggs one-at-a-time but I've never noticed a significant difference in the final outcome so I say just throw 'em all in at once! Add the vanilla last and whisk one last time.
Step 4: Combine Ingredients
Combine wet and dry ingredients together adding walnuts in last.
Line cupcake tin(s) with papers and fill 3/4 full.
Bake at 350 degrees F for 15-18 minutes or until toothpick comes out clean. Let cool completely.
Step 5: Making the Chocolate Bees
In a microwave safe container melt chocolate 15 seconds at a time until fully melted.
While chocolate is melting line a baking sheet with waxed paper and fit a sandwich bag with a small round decorating tip.
Fill sandwich bag with melted chocolate and pipe a bee shape of your choice onto waxed paper. Refrigerate and keep cold until you need to garnish.
Step 6: Making the Whipped Cream
Combine all ingredients in a mixing bowl. Beat with mixer on high until stiff peaks form. This seems to happen much faster when using honey rather than sugar so don't over beat.
Fit a sandwich bag with a large round decorating tip and fill with whipped cream.
Step 7: The Final Step
Pipe cooled cupcakes with whipped cream and garnish with a bee.
If you really love honey drizzle a little over the cupcake for an added detail.
Eat and enjoy! YUM!
Participated in the