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Delicious Cakes and Cupcakes Recipes 
           Honeybee Sweetery - European Bakery & Cafe          

Cupcakes are versatile little cakes that can be used for a casual birthday gathering or even a more glamorous affair. Cakes and Cupcakes are only limited by your imagination, and I sincerely hope that you will find our ultimate recipes exactly what is needed to get your imagination moving.
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Red Velvet
​Ingredients:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk

For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans

Directions:
1. Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
2. Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
3. In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
4. Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
5. Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
6. Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
7. Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake

Raspberry White Chocolate Buttercream Cupcakes 

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Ingredients:
​1 (18.25 ounce) package vanilla cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 8 ounces fresh raspberries
  • 1 tablespoon water
  • 3 tablespoons white sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2 cups white chocolate chips
  • 1 cup butter
  • 5 cups confectioners' sugar
  • 2 tablespoons milk, or as needed
    Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease 24 muffin cups or line with paper liners.
  3. Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixingbowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth, 2 minutes.
  4. Spoon batter into prepared muffin cups, filling them about 2/3 full.
  5. Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes.
  6. Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.
  7. Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.
  8. Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.
  9. Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.
  10. Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.
  11. Spoon about 2 teaspoons raspberry filling into each cupcake.
  12. Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain.
  13. Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners' sugar, melted white chocolate chips, and milk until mixture is smooth and creamy.
  14. Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.
  15. Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling; drizzle or pipe any remaining raspberry filling over cupcakes.

Fruity Cupcakes

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Ingredients:
  • 1 (18.25 ounce) package white cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 4 (0.13 ounce) packages unsweetened fruit-flavored drink mix (such as Kool-Aid®)
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 48 mini muffin cups with mini paper liners.
  3. Beat cake mix, water, vegetable oil, eggs, and unsweetened drink mix powder until batter is smooth and evenly colored.
  4. Fill the prepared mini muffin cups about 2/3 full of batter.
  5. Bake in the preheated oven until the cupcakes are set in the middle, about 15 minutes. A toothpick inserted into the center of a cupcake should come out clean.
  6. Allow mini cupcakes to cool before decorating.

Carrot Pineapple Cupcakes

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Ingredients:
  • 1 cup white sugar
  • 2/3 cup vegetable oil
  • 2 eggs, beaten
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup finely grated carrot
  • 1 cup crushed pineapple, drained
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
Directions:
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Grease 12 muffin cups or line with paper liners.
  3. Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
  4. Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
  5. Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
  6. Pour batter into the prepared muffin cups, filling them to the top.
  7. Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely.
  8. Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
  9. Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.

Chocolate-Coconut Jumbo Pie Cupcakes

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Ingredients:
  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 1 (18.25 ounce) package chocolate fudge cake mix with pudding
  • 1 1/3 cups water*
  • 1/2 cup vegetable oil*
  • 3 large eggs*
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup shredded coconut
  • 1 (16 ounce) container vanilla whipped ready-to-eat frosting
Directions:
  1. Heat oven to 450 degrees F. Remove pie crusts from pouches; unroll on work surface. Cut six 4 3/4-inch rounds from each crust. Firmly press 1 round in bottom and up the sides of each of 12 nonstick jumbo muffin cups. Bake 5 minutes
  2. Reduce oven temperature to 350 degrees F. Make cake batter as directed on box. Place 1 tablespoon chocolate chips and 1 teaspoon coconut in each pastry-lined muffin cup. Top with cake batter, dividing evenly among muffin cups.
  3. Bake 30 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool completely. Frost with frosting. Top each with 1 teaspoon coconut.

Lemon Cupcakes

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2 lemons plus ~14 regular cupcakes / 350 degree oven

Ingredients: 
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1/2 cup meyer lemon juice
1 teaspoon grated lemon zest


Directions 
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl.
5. Add about a third of the flour to the butter/sugar mixture and beat to combine.
6. Add milk and beat until combined.
7. Add about a third of the flour to the butter/sugar mixture and beat to combine.
8. Add lemon juice and zest and beat until combined.
9. Fill cored lemons and cupcake papers about half to three-quarters full.
10. Bake for 22-25 minutes until a cake tester comes out clean.

Lemon Meringue Cupcakes

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   Ingredients:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs, room temperature
  • Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • Lemon Curd
  • Seven-Minute Frosting
   Directions
  1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
  2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
  3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  4. To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.

Peanut Butter and Chocolate Cupcake

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Ingredients
• 2 1/4 cups all purpose flour
• 1 1/2 cups sugar
• 1/2 cup creamy peanut butter
• 3 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/8 teaspoon baking soda
• 3 tablespoons baking cocoa
 • 1 1/4 cups 2% milk
 • 1 teaspoon vanilla
                                                                                          • 3 large eggs

Directions
1. Preheat oven to 350 degrees.  If desired, line cupcake pans with paper liners.  You may also spray cupcake pas with a butter and flour combination spray that can be found in your local grocery store.
2. Combine all ingredients in a large mixing bowl.  Mix at low speed for 30 seconds while scraping bowl.  Mix at high speed for 3 minutes, scraping bowl every minute.
3. Spoon cupcake batter into liners until they are 1/2 to 2/3 full.  You should have enough batter for 24-36 cupcakes.
4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
5. Cool 10 minutes in pans then move to wire rack to cool completely.
6. Frost your peanut butter and chocolate cupcakes any way you want.  You could even try just spreading extra peanut butter as your frosting.

Pumpkin Ginger Cupcake

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Ingredients
  • 2 cups all-purpose flour
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/3 cup finely chopped crystallized ginger 
  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree
Directions
  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
  2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Lemon Cupcake with Blackberry Buttercream

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Ingredients
  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup low-fat milk
  • 1 lemon, juice and zest 
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups confectioners' sugar
  • 1/2 cup seedless blackberry jam
Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 24 muffin cups with paper liners.
  3. Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
  4. Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
  5. Spoon the batter into the prepared muffin cups.
  6. Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
  7. Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

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  © 2016 by Honeybee Sweetery. All rights reserved.
​​European Bakery & Cafe
​www.HoneybeeSweetery.com
3007 West Commercial Blvd. Unit 101
Ft. Lauderdale, Florida 33309
​               754-200-8108                 
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