It worked out perfectly for me to share the 5 recipes I’ll be preparing at tonight’s cooking class at Central Market.  Of late I am; short on time, in summer mode, spending late nights on the porch, sleeping in past sunrise, spending time with friends and family, taking long walks, and lovin’ life.  When the last day of school rolls around I am always ready to change gears and slow down.  Of course there are still bees to tend, a garden to water, dogs, cats and a horse to feed, a teenager to keep up with and those general daily chores that never go away.

Recapping the recipes that we’ll make  at the class tonight has refreshed my memory and given me time to focus on teaching a bit about bees and honey.  I am ready for this evening – wish me luck!

I give you the final recipe for Key Lime and Macadamia Nut Cupcakes.  Cupcakes are immensely popular and these will not disappoint.  You can actually taste the honey when you bite into the moist cake.  Honey is the only sweetener used and it delivers a unique flavor to the cake.  I suggest you use wildflower or clover honey for this recipe.  It’s hard to go wrong with lime, coconut, cream cheese and honey for a summer time treat.

Come back soon as I”ll be reviewing the Central Market cooking class “Dinner With The Orange Bee”.  

Enjoy!

Key Lime Macadamia Nut Cupcakes

Makes 12-16 cupcakes

• 2 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon zest and 1/4 cup juice from Key limes, may substitute regular limes
• 3/4 cup canned coconut milk
• 1/2 cup butter, softened
• 3/4 cup Clover honey
• 2 large eggs
• 1/2 cup shredded coconut
• 1/2 cup macadamia nuts, chopped

Preheat oven to 350°F. Sift together flour, baking soda, baking powder and salt; set aside. In a liquid measure, combine Key lime zest and juice, and coconut milk; set aside. In a mixing bowl, cream butter until fluffy; scraping sides of bowl, as necessary. Add honey; mix well. Add eggs, one at a time, scraping down sides of bowl after each addition. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the lime mixture. Add remaining dry ingredients until just combined. Stir in coconut and macadamia nuts. Fill paper-lined muffin tins 2/3 full. Bake 18 to 22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Coconut Cream Cheese Frosting, if desired.

Coconut Cream Cheese Frosting

Makes enough to frost 12-16 cupcakes

• 1/2 cup cream cheese, softened
• 1/4 cup butter, softened
• 2 Tablespoons lime juice
• 2 Tablespoons Clover honey
• 4 to 5 cups powdered sugar
• 1-1/2 cups shredded coconut

In a mixing bowl, cream together cream cheese and butter until light and fluffy. Add lime juice and honey; mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency. Frost cupcakes and top with coconut.