Honey Cakes

 

The Pink Full Moon is upon us. Pink because the first flowers of Spring are popping up and spreading their joy.

Some of you may celebrate with house cleaning, long walks out of doors, or ritual and feasting. No matter your method of jubilation, consider ending it with consuming cakes and ale.

Honey Cakes (Dessert)

• 1/2 cup chosen flour or flour blend
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1/4 cup heavy cream
• 1/2 tsp vanilla
• 3 tbsp butter, softened
• 1/4 cup honey
• 2 tbsp honey for drizzling (optional)

1. Preheat oven to 350°F. 
2. Grease a mini muffin pan and measuring cup for honey with the fat of choice.
3. Whisk the flour, baking powder, and salt in a small bowl.
4. Beat butter and honey medium-high until fluffy in another bowl. Add egg and vanilla.
5. Reduce mixer to low and alternate, adding flour and cream in small batches, beginning and ending with flour.
6. Fill muffin tins 2/3 of the way. Bake for 10-15 minutes.
7. Cool for 10 minutes on a rack. Invert onto the rack and cool completely.
8. Drizzle with honey (optional) and serve.

Feel free to add in seasonal fruit or nuts.

Happy second moon, #Babysatyr!