Products of the Hive

Makes 12-14 cupcakes

  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup passion fruit nectar
  • 1/4 cup buttermilk
  • 1/2 cup butter, softened
  • 1/2 cup Wildflower honey, or other mild-flavored honey
  • 2 large eggs
  • 1 cup (4 oz.) fresh blueberries

Preheat oven to 350° F. Sift together flour, baking soda, baking powder and salt; set aside. In a liquid measure, combine passion fruit nectar and buttermilk; set aside. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the passion fruit mixture. Add remaining dry ingredients until just combined. Gently fold in blueberries. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Honey Passion Fruit Whipped Cream (below), if desired.

 

Honey Passion Fruit Whipped Cream

Makes 1 cup

  • 1 cup heavy whipping cream
  • 1 Tablespoon Wildflower honey, or other mild-flavored honey
  • 2 Tablespoons passion fruit nectar

In a mixing bowl, combine whipping cream, honey and passion fruit nectar. Beat until peaks form.

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