Categories: Cupcakes
Ingredients
- Cupcakes:
- 3/4 c (105 g) flour
- 1/4 c (35 g) whole wheat flour
- 2 Tbls cornstarch
- 3/8 c (53 g) brown sugar
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1 egg, room temp
- 1/4 c (60 ml) honey
- 3/8 c (90 ml) warm water
- 3/8 c (90 ml) buttermilk
- 1 Tbls oil
- 1/2 tsp vanilla
- Seven Minute Frosting:
- 2 egg whites
- 1 1/2 c sugar
- 5 Tbls water
- 1/4 tsp cream of tartar (can be omitted)
- 1 1/2 tsp light corn syrup (can be omitted)
- 1 tsp vanilla
Directions
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Cupcakes:
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Preheat the oven to 325F (160C) and prepare one cupcake tin with cupcake liners. Set aside.
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Combine the flours, cornstarch, brown sugar, baking soda, baking powder, salt and cinnamon well in a large bowl. Be sure it is mixed thoroughly or the cupcakes might not rise properly due to unintended concentration of leaveners. Make a well in the center of dry goods and add all of the remaining ingredients. Whisk until smooth.
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Divide batter evenly between the 12 cups and bake 18-20 minutes, until a toothpick inserted in one comes out with only a few crumbs attached. Cool, in pan, on a rack for 5 minutes, then de-pan and allow to cool completely on the rack before frosting.
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Frosting:
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Off the heat, combine the egg whites, sugar, water, cream of tartar, and corn syrup in the top of a double boiler and mix until thoroughly blended. Place the top of the double boiler over rapidly boiling water and beat with a hand mixer or energetically with a wire whisk for 7 minutes. Add the vanilla and continue beating until the icing reaches a good consistency for spreading, and spread over cooled