Honey and Hibiscus Cupcakes

Prep Time:

15 minutes

Cook Time:

20 minutes

Serves:

12 cupcakes

About the Recipe

A little while back I was gifted this amazing Hibiscus powder from Selefina Spices, a spice company I often collaborate with. The powder itself is this beautiful deep pinky-purple with a slightly floral tangy aroma. I knew I would one day want to bake with it, but didn't quite have a recipe for it quite yet. Well, February has hit and my pink bakes and pink inspiration have come to front of mind. Perfect time to try out the Hibiscus powder! I often drink Hibiscus tea with a bit of honey (the delicate sweetness of the honey pairs so well with the tangy sourness of hibiscus). So I thought, why not put that into a bake?! Welcome my Marbled Honey and Hibiscus Cupcakes! These little delights bring together the sweet vibes of honey with the tangy kick of hibiscus for a taste that's downright awesome. Imagine a cupcake that's not just sweet but also has this cool floral twist, thanks to the hibiscus magic. The marbled look isn't just for show – it's a tasty tag-team of honey richness and hibiscus punch. These cupcakes aren't your regular sweet treats; they're a flavorful fiesta. Whether it's a special occasion or just a sweet tooth moment, these cupcakes are all about good vibes and tasty bites. So, get ready to dig into a cupcake experience that's got the best of both worlds – the comforting sweetness of honey and the zingy flair of hibiscus, all in one awesome bite!

What You'll Love

Ingredients

For the cupcakes:

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter, softened

3/4 cup honey

3 large eggs

1 teaspoon vanilla extract

½ cup milk

2 tablespoons hibiscus powder

For the Frosting: (optional)

1 cup unsalted butter, softened

3 cups powdered sugar

¼ cup honey

1 tablespoon hibiscus powder

Preparation

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream together the butter and honey until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

Divide the batter in half. In one half, stir in the hibiscus powder until well combined.

Spoon a dollop of each batter into the cupcake liners, (I like to sandwhich the hibiscus between two layers of plain honey) to create a marbled effect

use a toothpick or skewer and mix the layers together just slightly. (I like to lift from the bottom and fold over a little as I come back up to the top 2-3 times).