Honey Cupcakes with Pomegranate Glaze
I often hear people say: this is the ONLY honey cake I'll eat.
And I wonder, were we all scarred as kids with that stale honey cake sliver handed out at shul on erev Yom Kippur?
No? Just me?
It's a beautiful tradition which my father continues to this day, we had to ask for a piece of cake: "give me lekach" and our dad would say: "this should be the only thing you ever have to ask for"...
And while the memory and custom is so special the cake we were offered was NOT. So naturally, I never liked honey cake. Until I became a pastry chef and I kept hearing this honey cake statement, you have to try this recipe, I don't usually like honey cake but this one...
Honey - as an ingredient in cake - doesn't only act as a sweetener, but also as a preservative. The honey actually retains the moisture in the cake and therefore can stay fresh for longer.
One trick I love to use when baking with honey is to measure out the oil first and then use the SAME measuring cup to measure out the honey. Thanks to the oil, the honey slides right out of the cup without sticking :)
Although, I have since been converted into enjoying honey cake, this year I decided to try something different and these honey cupcakes were a WIN.
Our first ever Lilyrose Box was a Rosh Hashana Box in 2017 and we made Honey Cupcakes with apple filling and pomegranate frosting. I took that original concept and tweaked it (read: simplified it!) to make these heavenly (and SUPER easy) honey cupcakes with pomegranate glaze.
We skipped the glaze on half the batch and froze them. I've been putting those straight from the freezer into the kids lunch boxes in the morning for a sweet afternoon treat and it's been a big hit. There is something about the ruby red glaze and sparkling pomegranate seeds (from our tree!!) that just dress these up so much. I hope you love them as much as we did!
1 ½ cups flour
1 tsp baking powder
½ tsp salt
¾ cup sugar
½ cup oil
½ cup honey
¼ cup water*
¼ cup orange juice*
(*note: instead of the water and juice you can use ½ cup milk or non-dairy alternative)
2 cups powdered sugar
2 tsp oil
2 tsp pomegranate syrup
Drop of pink food coloring
8-12 tsp boiling water
Pomegranate seeds or sprinkles
Bake the Cupcakes:
Pre-heat oven to 350. Line 2 cupcake pans with paper liners, set aside.
In a large mixing bowl whisk eggs and sugar until light and fluffy, 2-3 minutes.
Add oil and honey and mix to combine.
Add flour, baking powder and salt and start to mix while gradually pouring in the liquid.
Using a measuring cup, fill cupcake liners ¾ of the way full with the batter.
Bake for 25 minutes until tops are golden brown and a toothpick entered in the center comes out clean. Let cool completely.
Prepare the glaze:
In a small bowl mix powdered sugar and oil. Add pomegranate syrup and food coloring.
Add boiling water 1 teaspoon at a time and mix through. You want a thick but spreadable glaze.
Assemble the cupcakes:
Top each cupcake with a spoonful of glaze and shake the cupcake gently so the glaze spreads to cover the top. Top generously with fresh pomegranate seeds or sprinkles.