These honey cupcakes are perfect for Spring bridal or baby showers. Food blogger Jenna Weber discusses the special icing recipe in a full post on the Fresh Tastes blog.
Preheat oven to 350 degrees. Line a muffin tin with liners and lightly mist the liners with nonstick cooking spray. Set aside.
Combine the butter, brown sugar, honey and water in a small pot and bring to a simmer, stirring so that the butter melts and the sugar dissolves. Remove from heat and let cool while you prepare the other ingredients.
In a medium sized bowl, whisk together the flour, baking powder, cardamom, cinnamon and salt. Add the eggs and vanilla, followed by the brown sugar honey mixture. Beat until well combined.
Pour batter into prepared cupcake tins --- filling the tins 3/4th of the way full. Bake for 25 minutes, until cupcakes are golden.
While the cupcakes cool, make the icing. Combine the sugar and water in a small pot over medium high heat. Bring to a boil and cook for three minutes.
Place your egg white in the bowl of an electric mixer {or use a handheld mixer}. Slowly stream in the hot sugar syrup WHILE the mixer is going on high. Do not stop beating. Keep the mixer going for at least ten more minutes, until icing can hold stiff peaks. If it appears too runny, keep beating. It will get there.
Spread the icing on the cupcakes --- icing will harden slightly as it continues to cool.
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