Honey Cream Cakes
Makes: 12 jumbo cupcakes
1 box white cake mix
1⁄2 cup all-purpose flour
1⁄2 teaspoon salt
4 egg whites
1 cup sour cream
1⁄2 cup water
2 tablespoons honey
2 tablespoons vegetable oil
2 sticks (1 pound) butter, at room temperature
4 cups powdered sugar
3 tablespoons honey
1 to 2 tablespoons milk
Premade sugar pansies and sugared mint leaves
For cupcakes: Preheat oven to 350°F. Line 12 cups of jumbo muffin tin with paper liners.
In a large bowl, with an electric mixer on low speed, mix cake mix, flour, and salt. Add egg whites, sour cream, water, honey, and oil and beat on low for 1 to 2 minutes until blended. Beat on medium speed for 3 minutes more.
Fill muffin cups two-thirds full with batter and bake for 22 to 26 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely on wire rack.
For frosting: In a large bowl, with an electric mixer, beat butter until smooth. On low, beat in powdered sugar until smooth. Add honey and increase speed to medium-high. Beat until frosting is light and fluffy. Beat in milk until frosting is smooth.
Fill a zip-top plastic bag with icing, snip of a corner with scissors, and pipe a swirl on each cupcake. Decorate with premade sugar pansies and sugared mint leaves.