A Sweet Alternative for a Healthy Halloween

Oct. 25, 2011 - PRLog -- Parents always want to look out for their children’s health, but there’s nothing quite so unsatisfying as excitedly ringing a doorbell, saying “Trick-or-treat!” and receiving a box of cemented-together raisins or a bruised, potentially wormy apple. Not that raisins or apples are bad – they just tend to fall short of the sky-high, sugar-laden expectations of most kids.

Sometimes it’s important to find a good intermediary – a treat that’s sweet and out of the ordinary, but one that does not consist primarily of sugar and fat. Red Rock Press would like to suggest White House Honey Cupcakes – perfectly delicious without being too sweet, this cupcake recipe originally used honey gathered from the Executive Bee Hive at 1600 Pennsylvania Ave. If you’re not able to get your hands on a coveted jar from Charlie Brandt (the White House beekeeper) or Michelle Obama (who gives away the honey in hand-blown vases), a bottle of the store-bought variety will do just fine.

The recipe is featured in “A White House Garden Cookbook” by Clara Silverstein, a collection of recipes and gardening tips from First Families past and present as well as from kids’ community gardens around the country. Mrs. Obama’s upcoming spring book “American Grown” is expected to offer more garden recipes, but Honey Cupcakes can be enjoyed this Halloween.

To learn more about “A White House Garden Cookbook: Healthy Ideas from the First Family for Your Family,” please visit http://www.CommunityGardenRecipes.com.

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White House Honey Cupcakes

Cupcakes:
1/4 cup butter, left out on the counter for approximately 1 hour to soften
1/4 cup sugar
3/4 cup honey
2 eggs
1/2 cup buttermilk
1/2 teaspoon vanilla
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt

Icing:
2 cups powdered sugar
1/2 cup honey
3 tablespoons lemon juice

For the cupcakes:
1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
2. In the bowl of an electric stand mixer on high speed, cream the butter and sugar until light and fluffy. On medium speed, mix in the honey, eggs, buttermilk and vanilla until blended.
3. In a separate bowl, sift together the flour, baking powder and salt. On medium speed, mix into the batter until just blended. Scoop the batter evenly into the lined muffin cups.
4. Bake about 20 minutes; cupcakes are done when the tops spring back lightly to the touch or a toothpick inserted in the center comes out clean.

For the icing:
1. Place the icing ingredients in a small saucepan. Over medium heat, whisk the ingredients until the sugar and honey dissolve together; keep whisking to avoid clumps.
2. Using a spoon, drizzle over the tops of the cupcakes, or carefully pour over the cupcakes.

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Dan Kleinman
Red Rock Press
Daniel@RedRockPress.com
212-362-8304
http://www.CommunityGardenRecipes.com