Ingredients
- For the cake
- 1/2 cup milk (could use dairy-free)
- 2 teaspoons white distilled or apple cider vinegar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup white sugar
- 2 eggs
- 1/4 cup Nature Nate's Raw & Unfiltered Honey, plus more to serve
- 1 tsp vanilla extract
- 1 1/2 cups Bob's Red Mill Organic Unbleached White All-Purpose Flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup Diamond of California Sliced Almonds
- To Serve
- Drizzle of extra honey
- Fresh whipped cream
- Sliced strawberries, raspberries, blueberries
The Steps
- Preheat oven to 350F.
- Combine milk and vinegar in a small bowl and set aside. This will ensure the cupcakes get the lift they need!
- In a large bowl, cream together the butter and sugar using a hand mixer until fluffy, about 2 minutes. A stand mixer with a paddle attachment can also be used here! Add eggs one at a time, followed by the milk & vinegar mixture, honey, and vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add half the dry ingredients to the wet ingredients, mixing until just combined before adding the second half. Be careful not to overmix!
- Line a half sheet pan with parchment paper. Pour the batter into the pan and use a rubber spatula to spread the batter evenly. Top the batter with the sliced almonds.
- Bake for 18-22 minutes, or until golden brown on top and completely cooked through. Allow to cool completely before serving!
- To serve, drizzle with more honey. Add a dollop of fresh whipped cream and berries!
RECIPE CONTRIBUTED BY @BOBSREDMILL; @NATURENATES