Honey & Lemon Grass Tea Cupcakes

The following is brought to us by the National Honey Board!  September 2012

September is National Honey Month and what better way than to celebrate with the most popular honey recipes of the year.  We have searched high and low to bring you the top five recipes on our website and hopefully, you can find more than one that interests you.

The National Honey Board (NHB) has always recognized the importance of honey bees and the benefits of honey. So, in 1989, the NHB worked with the U.S. Department of Agriculture to give honey the praise that it’s due and September was officially deemed National Honey Month. We’re sure some of you are wondering, Why September? The answer’s quite fitting, really – it’s because much of our U.S. honey is harvested during this time.
 
Americans consume approximately 1.3 pounds of honey per person annually, and now more than ever, people are realizing the incredible versatility of this all-natural ingredient. From the kitchen pantry to the bathroom vanity and beyond, honey plays a valuable role in our everyday lives. (Find out more by visiting our Benefits of Honey page.)"

Honey & Lemon Grass Tea Cupcakes
          (Makes 12-14 cupcakes) 

  • 1 green tea bag
  • 1/2 cup boiling water
  • 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 lemon
  • 1/4 cup buttermilk
  • 1/2 cup butter, softened
  • 3/4 cup Orange Blossom honey
  • 2 large eggs 

Preheat oven to 350°F. Pour boiling water over tea bag and steep 3 minutes. Remove tea bag and allow tea to cool. Sift together flour, baking soda, baking powder and salt; set aside. In a liquid measure, combine green tea, lemon zest and 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 tea mixture. Add remaining dry ingredients until just combined. 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 and decorate with Honey Lemon Frosting and Candied Lemon Slices (below), if desired. Note: Any mild-flavored honey such as Clover may be used.

Candied Lemon Slices and Honey Lemon Frosting

  • 4 cups powered sugar, sifted
  • 1/4 cup lemon juice
  • 1/4 cup Orange Blossom honey
  • 1 lemon, thinkly sliced
  • 1/2 cup butter, softened
  • 1/2 teaspoon lemon zest
Preheat oven to 200°F. Pour honey in a small skillet and add lemon slices in a single layer. Bring to a boil over medium heat. Reduce heat and simmer for 15 to 20 minutes, turning slices occasionally. Remove from heat; reserve syrup. Place slices on a parchment-lined cookie sheet and bake 10 minutes. Turn slices and bake an additional 10 minutes or until slices are dry. In a mixing bowl, cream butter until light and fluffy. Add 2 cups of powdered sugar; mix well. Slowly add cooled reserved syrup and lemon juice and zest; mix well. Add remaining powdered sugar; beat well. Note: Any mild-flavored honey such as Clover may be used.