Sweet & Salty Honey Peanut Cupcakes36

Posted by in Cheese, Experimental Recipe, Honey (Tuesday March 18, 2008 at 8:59 am)

Sweet & Salty Honey Peanut Cupcakes

My neighbor is a bee keeper. Mostly she keeps bees in a more lush area of the city, but she also has some hives in her backyard. She dropped off some of her backyard honey the other day. I just had to make some cupcakes with it! This creation consists of honey chiffon cake, layered with some salty peanuts, and then topped with a honey cream cheese frosting.

I had some challenges with the cake and wasn’t able to experiment enough with it to get it to my high standards. The posted recipe is just shy of what I would deem acceptable, but the frosting is a definite winner.

I have had some people ask me, “How do I do it?” what with a demanding full-time job, a baby, the blog… Well, I don’t really do it… not like I used to, anyway. It’s definitely a lot harder to devote the time required to get a great post together given that they often involve recipe development of some sort. I am exploring other content ideas to help bridge the gap between posts, but I don’t want to just link or refer to other existing content on the web – there are already plenty of blogs doing just that and doing it well. So, we shall see. In the meanwhile, explore the archives if you haven’t had a chance.

I am planning on baking next for the first ever meet-up of the Bay Area Cupcakes Take the Cake group. My inspiration for my next creation is color and the plan is to pair chocolate and fruit in a few different combinations… Join us if you are from the area!

Honey Peanut Cupcakes
~9 cupcakes / 350 degree oven

2 tablespoons peanuts, unsalted
1/4 teaspoon salt
1 cup + 1 tablespoon flour (cake if you have it, otherwise all-purpose)
1/4 teaspoon salt
3/4 teaspoon baking powder
3 tablespoons grape seed oil or vegetable oil
2 tablespoons whole milk
3 egg yolks
1/3 cup thick honey
4 egg whites
1/4 teaspoon cream of tarter
1/4 cup sugar

1. Chop peanuts together with the salt and set aside. If you can’t find unsalted peanuts use the salted but only add a pinch of additional salt. Taste the chopped nuts and make sure they are salty.
2. Sift flour, salt, and baking powder into the bowl of a standing mixer.
3. In a medium bowl, combine oil, milk, egg yolks, and honey. Stir to combine.
4. On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to medium and beat until incorporated.
5. Transfer mixture to another bowl. Wash and dry mixer bowl.
6. Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.
7. Scoop a cupful of the stiff egg whites into the batter and stir to combine. This should lighten up the batter.
8. Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.
9. Fill cupcake cups about 1/3 full. The sprinkle peanut/salt mixture over top. Fill with batter up to 2/3s full and bake at 350 F for 22-25 minutes or until a toothpick comes out clean.

Sweet & Salty Honey Peanut Cupcakes
layering in some peanuts

Honey Cream Cheese Frosting

4 ounces or 1/2 package of Philly cream cheese
2 tablespoons butter
1-2 cups sifted powdered sugar
2 tablespoons thick honey

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and cream cheese at medium speed until creamy.
4. Add 1 cup of the powdered sugar and the honey. Beat until combined.
5. Add more sugar until you get to the consistency and sweetness you like.

Note: The honey I used in both recipes was very thick, meaning it was not pourable unless I warmed it in a water bath first. This works great for the frosting as it keeps it thick. Note that if you use pourable honey the texture of both recipes may change slightly!

Assemble
1. Frost.
2. Topped with chopped, salted peanuts.

36 comments for Sweet & Salty Honey Peanut Cupcakes »

  1. How lucky to have a bee keeper for a neighbor! These sounds fantastic to me, even if you say they aren’t your absolute best. Blogging does take lots of time. It’s great that you have time to do it at all.

    Comment by Stef — March 18, 2008 @ 9:34 am

  2. I think you’re doing a great job.

    Comment by deb — March 18, 2008 @ 10:14 am

  3. These are lovely. And even though it’s not quite what you envision, I am still going to give them a whirl…I have a thing for sweet/salty combos.

    Comment by Culinary Cowgirl — March 18, 2008 @ 10:45 am

  4. wow, these look great! I just signed up for the cupcake swap – looks like it will be lots of fun!

    Comment by Jennifer — March 18, 2008 @ 1:24 pm

  5. The fact that you’re baking at all–with everything else going on–amazes me! And I’m sure they’re pretty damn delicious compared to most cupcakes in the world :) I recently made your s’mores cupcakes for a friend’s party and they were a huge hit. Thanks for sharing all your great ideas.

    Comment by erin — March 18, 2008 @ 2:10 pm

  6. I’d rather see an awesome post and recipe once a month than something every day that’s posted just to get a post in. I love your blog and it’s always a treat to read. One day I may actually try baking something, but for now I just read and drool.

    Comment by Fran — March 18, 2008 @ 4:30 pm

  7. Thanks, everyone. I feel bad for mentioning it now :)

    Fran, that’s good to know. I agree with you, but I often wonder what readers would prefer…

    Comment by chockylit — March 18, 2008 @ 4:33 pm

  8. I’m with Fran, its like Christmas Morning when I see you have a new post in my Google Reader! I think quality is way more important than quantity. And you are all about quality. :)

    Comment by laurie — March 18, 2008 @ 8:22 pm

  9. This sounds like a really tasty and simple recipe. I will definitely give this a try. I do have a question for you: is there a reason why you poured the wet ingredients into the dry ingredients instead of adding the dry ingredients to the liquid a little at a time? Does it matter in terms of texture for the finished product? I’m curious because I’ve never made chiffon before.

    Comment by Vania — March 18, 2008 @ 8:28 pm

  10. I followed the method described in my Intro to Pastry books. I have two of them, they are used in for chef schools, and usually get my methods from them…

    Comment by chockylit — March 18, 2008 @ 8:32 pm

  11. although i have to admit i miss seeing a new entry from you, i understand how real life can get busy. I just look at all the other recipes you have posted and get inspiration from them =)

    Comment by Neesha — March 18, 2008 @ 9:16 pm

  12. honey and peanuts always make me think of christmas, strangely. i think it’s cause we get the german market around that time here and one of the stalls always sells a range of candied nuts. :) thanks for this post!

    also, just a question, do u normally use a 12point icing nozzle tip? i’ve left my nozzles at home and have been tryin to order some new ones from amazon but the sizes aren’t really explained to me. hope you can help, cheers! x

    Comment by diva — March 19, 2008 @ 2:14 am

  13. Just the title of these cupcakes made my mouth salivate. How delicious!

    Comment by Gretchen Noelle — March 19, 2008 @ 5:52 am

  14. Not only have you created another wonderful cupcake concoction but you now officially have the first sentence for your memoirs. “My neighbor is a bee keeper” is as good as “Call me Ishmael”! And I love how you did a honey cream cheese–a great combo and nice to mellow out the flavors.

    Comment by Cakespy — March 19, 2008 @ 8:47 am

  15. I totally agree with Fran. Don’t post just to post. Post when you can, and continue to post excellent and inspiring recipes.

    Your Horchata cupcakes are my favorite. I make them all the time.

    One question for you. When do we get Part 2 of your Frosting post? I’m anxiously awaiting your thoughts on techniques and FAQ’s.

    Thanks for keeping me baking.

    Comment by Stacy Waldrop — March 19, 2008 @ 10:05 am

  16. Honey cream cheese frosting sounds amazing!I love your posts!

    Comment by My Sweet & Saucy — March 19, 2008 @ 5:55 pm

  17. You are amazing! Like everyone else said, knowing that you have a post really brightens our day. I really look forward to all your posts, and although I haven’t made one yet, I really look forward to receiving an e-mail notification that you posted a new cupcake recipe! Please keep doing what you’re doing…it’s a joy to see your creations.

    Comment by Pris — March 20, 2008 @ 4:10 am

  18. I love the idea of putting the peanut and salt layer in the batter – very clever and sounds delicious. Can’t wait to try this out.

    Just joined your cupcake group but can’t make it to the first meeting :( am hoping to come to the next one.

    Who knew there were bee keepers in the city?

    Comment by Betty — March 20, 2008 @ 8:06 am

  19. Oh these sound and look delightful. I think these would be just perfect for my mother’s birthday that is coming up. Thanks for sharing! :D

    Comment by Jess — March 20, 2008 @ 8:50 am

  20. These cupcakes look awesome. I think I will be making them for Easter. Everytime you post a new recipe, it’s like a getting a little gift. And gifts are special because we don’t get them everyday! So, please don’t worry about the quantity of posts, stick to what you know and do best – quality!

    Comment by Brooke — March 20, 2008 @ 9:04 am

  21. How nice to have a supply of fresh local honey. I think the cupcakes look perfect. I like the idea of layering some nuts inside, I bet that provides a nice little textured surprise inside!

    Comment by DoughGirl — March 20, 2008 @ 11:38 am

  22. I’m fortunate to have a couple of local apiaries near me. Until I moved to this area, I didn’t realize that honey could be as complex in nature as wine! Even the time of year it’s harvested can greatly impact the flavor. (It gets darker as the year goes on .) I have a jar of honey from one of those places sitting in my baking cupboard, and I think this is the perfect way to use it up. I love sweet and salty together!

    Comment by Dawn — March 20, 2008 @ 2:08 pm

  23. Your cupcake has been chosen for ATC’s Weekly Cupcake Collection! Click the link to see more. Looking forward to your next cupcake creation!

    Comment by CB — March 21, 2008 @ 9:09 am

  24. Hi Cheryl,

    Very nice recipe blog. I just added it to this recipe directory.

    Your readers and fans can vote for you by giving you a star. See you around! :)

    Comment by Khun Ying — March 22, 2008 @ 9:55 pm

  25. Even if you never post another recipe, I for one will still visit this blog, because your archive will always be fantastic. You have so many killer recipes, you should be proud :) and ps I used this frosting on some almond cupcakes, absolutely divine.

    Comment by jessica — March 25, 2008 @ 10:19 am

  26. i want to live near enough to a beekeeper to get local honey, but no so near that there’s a chance i might have to interact with the bees. i also want to live near you, so you can pawn off your cupcake experiments on me. salty pnuts and honey, drool!

    Comment by michelle @ the smackdown — March 25, 2008 @ 12:32 pm

  27. I love your blog! I enjoy reading it! I am definitely going to try this recipe! I am also a cupcake fan! Im not a very good blogger but I think thast because Im always reading and chatting with everyone else! hehe!

    Comment by Amy — March 27, 2008 @ 8:24 am

  28. Anything with “sweet” and “salty” in it has to be good.

    Comment by Susan from Food Blogga — April 4, 2008 @ 5:53 pm

  29. Just tried these today and they were a hit! There was batter for way more than nine, though, not sure what I did wrong…

    Comment by Sarah — April 27, 2008 @ 7:21 pm

  30. My kids are in love with you! Made these for my younger son’s birthday, he loved them! Whenever there is a school bake sale, I go to your site and find something spectacular. Thank you! My older son has a request- any recipes you have with port wine and fresh cheese? We’re from Portugal and those two ingredients go so well together…

    Comment by minha carvalho — April 28, 2008 @ 8:06 pm

  31. I really liked the flavor of these, but I had some trouble with the recipe. For me, they only needed 10 minutes in the oven before the toothpick came out clean, and even then the bottoms got a little dark. Even on the top shelf. Also, the frosting recipe only made enough to frost half the cupcakes, and that was even with a modest amount. Maybe I did something wrong.
    I have made at least 20 of your recipes and this is the first I have ever had trouble with. Even with troubles, they tasted delicious. Keep up the good work!

    Comment by Hannah — May 14, 2008 @ 9:13 am

  32. I am about to bake these for a picnic on sunday, does this really make nine? it seems to be a lot of egg for nine cupcakes?

    Comment by Heiko — July 8, 2010 @ 6:04 pm

  33. Hmm….. I’ve been eyeing your recipe for hummingbird cupcakes with cream cheese frosting, I have decided to make them for a friend’s birthday. I wonder how they would taste with honey cream cheese frosting? I think I’ll go for half and half and decide that way. I’ll let you know!

    Comment by Katie — July 16, 2010 @ 11:34 am

  34. I think thise frosting would go amazingly with a mango cupcake!

    Comment by Gamma — January 30, 2011 @ 9:14 am

  35. Hi. I was just reading through your recipes and noticed that many call for creamcheese in the icing. I, personally, am not a fan of creamcheese. Can these recipes be altered to not include creamcheese? Would I just add more butter?

    Comment by Nadia — August 13, 2011 @ 9:37 pm

  36. Yes, just make buttercream which is butter, confectioner’s sugar, a little milk, and whatever the flavoring is.

    Comment by chockylit — August 14, 2011 @ 9:23 am

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