I made these amazing little honey cakes and they were just fantastic. September is national honey month and I figured this was one honey filled recipe that is perfect for celebrating. Rosh Hashanah is coming up on Sunday and I wanted to bring a dessert that really celebrates that holiday! Honey was on my mind because you eat honey on this holiday to celebrate having a sweet new year! I have a lot of sweet things going on in my life right now (including these mini cakes!) and I can’t wait to see what this next “new” year has to bring!
Mini Honey Cakes with Browned Butter Honey Glaze (adapted from Pastry Affair)
2 1/4 cups white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1/4 tsp cloves
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 cup sugar
1/2 cup honey
2 tsp vanilla
1/3 cup skim milk
2/3 cup non-fat greek yogurt (I used Plain Chobani)
3 tsp honey
1 tsp butter
1. Preheat oven to 350 and lightly grease some cupcake pans. This recipe will make about 24 mini cakes.
2. In a large bowl, beat the oil, applesauce, and sugar together until well combined. Beat in the eggs, one at a time, until well combined. Then, beat in the vanilla.
3. In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cloves together. Incorporate the dry ingredients into the wet ingredients until just combined. Stir in the milk and yogurt. Pour batter into prepared pans filling each hole about 1/2-2/3 full. Bake for about 18 minutes.
4. While cupcakes are baking, make the glaze. Place butter in a small saucepan over medium heat. Swirl butter around until completely melted and then continue to swirl until butter browns and smells fragrant. Pour butter into a small bowl and whisk in the honey. Drizzle glaze over the warm cupcakes!