With a baked on chocolate chip topping,these tasty cupcakes make the perfect lunchbox or anytime treat.
Recipe: Honey Chocolate ChipCupcakes
1/2 cup butter or margarine, softened 2/3 cup honey 1 large egg 1/2 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup honey 1 large egg 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1 cup semisweet chocolate chips 1/2 cup chopped walnuts
Using electric mixer, beat butter untillight; gradually add honey, beating until light and creamy. Beatin egg and vanilla.
In a medium bowl, combine flour, bakingsoda and salt; gradually add to butter mixture, mixing untilblended.
Spoon batter into 16 paper-lined or greased2 1/2-inch muffin cups.
Bake at 350°F (175°C) for 10 minutes.
Meanwhile prepare topping. Using electricmixer, beat honey, egg, vanilla and salt until light; stir inchocolate chips and nuts.
Remove cupcakes from oven. Spoon 1 tablespoontopping over each partially-baked cupcake. Return to the oven;bake at 350°F (175°C) for an additional 12 to 15 minutesor until topping is set.
Cool in pans on wire racks.
Makes 16 cupcakes.
Recipe and photograph courtesy of the NationalHoney Board.
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