Most people think of honeysuckle and jasmine as being beautiful flowers that brighten up gardens and bouquets. Little do they know that both can be added to cupcakes! These treats contain both, but not in the traditional (baked into the cakes) way. Instead, the flowers are steeped in sugar water that is strained and then poured over the baked cupcakes. Then, these unusually flavored cupcakes are frosted and served – just the perfect dessert to lighten up any spring or summer day!
If you truly want to serve your guests something unique and different, then it doesn’t get any better than these jasmine cupcakes with raspberry and honey. The trick to getting the jasmine flavor just right involves infusion jasmine flavored tea with butter, then adding it to the recipe alongside raspberry vinegar, flour, eggs, baking soda, baking powder and sugar. The frosting is a honey cream cheese, make literally from honey, butter and cream cheese. Top with fresh fruit, if you’d like.
Source Cupcake Project