Nothing Sweeter Than Honey

Hey Honeys!

Hope you are enjoying the summer sunshine as much as we are. We put together some summer recipes that we tried with our very own honey, the perfect ingredient for a sweet treat. These goodies are perfect for a summer snack or a wedding dessert. Enjoy!

With Love,

Honey + Twine



a recipe by Lauren Kapeluck
{makes 1 dozen cupcakes}

For the Honey Cupcakes:

1/2 cup unsalted butter, room temperature
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup honey
1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees and line 12 cup muffin pan with cupcake liners.
  2. In medium bowl mix together dry ingredients: flour, baking powder and salt.   Set aside.
  3. In small bowl mix together wet ingredients: buttermilk, honey and vanilla.  Set aside.
  4. In bowl of stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until combined.
  5. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
  6. Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined.
  7. Using ice cream scoop fill cupcake liners about 2/3 full.
  8. Bake for 18-20 minutes, until toothpick inserted into cupcake comes out clean.
  9. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.

For the Honey Cream Cheese Frosting:

3/4 cup unsalted butter, room temperature
4 oz cream cheese, softened
3 cups confectioners’ sugar
3 tablespoons honey
yellow food coloring (optional)
yellow sugar sprinkles

  1. In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.
  2. Gradually add confectioners’ sugar and continue to mixing scraping down sides of bowl as needed.
  3. Mix in honey.
  4. If desired, add a few drops of yellow food coloring to slightly tint the icing.
  5. Place the icing in a piping bag fitted with a round decorating tip and swirl the frosting on top of the cooled cupcake, going in a circular motion.
  6. Top with yellow sugar sprinkles.



Author: Chana Scop

Serves: About 20 lollipops




  1. Pour honey in a small sauce pan and bring it to a boil over medium heat. If you have a candy thermometer, use it to tell you when the honey reaches about 300 degrees Fahrenheit. It'll take about 10 minutes. If you don't have a candy thermometer, you can test the honey by dropping a bit of it into a cup of ice water. If it hardens (like candy) it's ready. If not, keep on boiling.
  2. *Keep a super close eye on your honey. It will seem like nothings happening for a while, then it will increase in temperature very quickly. It's better to test often and too soon, than to miss the mark and burn a batch.
  3. When the honey reaches 300 degrees, remove it from the burner.
  4. Pour small circles on the silpat mat or a piece of parchment paper. After pouring five or so circles, stop and put the lollipop sticks in each circle of honey. Give the sticks a little twist to be sure they're really stuck in there. Continue creating small honey circles on the mat, stopping every few minutes to put in the sticks.
  5. Allow them to cool and harden on the counter completely at room temperature, about a half hour.
  6. To store, wrap them with a bit of plastic wrap and secure them with string or a twist tie or package them in individual cell packets tied with string. Adorn with a cute personalized labels and tags!




Author: Kat Jeter & Melinda Caldwell

Serves: 12



Cheesecake Filling:

  • 2 8 oz. blocks Cream cheese, softened
  • 1 c Tate + Lyle honey Granules
  • 3 Eggs
  • 2 Tbsp Flour
  • 1½ tsp Vanilla

Pie Crust:

  • 2 c Pecans, crushed
  • 1 Tbsp Butter


  1. Preheat oven to 350°F
  2. Melt butter and add crushed pecans.
  3. Form the pecan mixture into 1 inch balls and place them in your mini cheesecake pan.
  4. Use tamper to firmly press the pecan ball in to the bottom of the pan.
  5. In bowl beat cream cheese, honey granules, eggs, and vanilla until thoroughly mixed.
  6. Add flour slowly, mixing it in completely.
  7. Pour cheesecake mixture over pecan crusts, filling each tin almost to the top.
  8. Bake for 15 minutes.
  9. Let cool completely.




Thank you to:

Homemade Interest

Evermine Occasions

The Cake Blog