lumicero/recipes-ing2inst huggingface dataset:
Title: Apricot Cherry Crisp
Ingredients:
- 4 -6 sweet cherries
- 1/3 sugar
- 2 flour
- 2 rolled oats
- 1/2 flour
- 3/4 sugar
- 1/2 brown sugar
- 1/4 cinnamon
- 1/2 butter
- 5
Instructions:
1. Preheat oven to 375°F.
2. Mix fruit, 1/3 cup sugar, 2 T flour and orange juice together.
3. Turn into shallow buttered 2 quart baking dish.
4. Let stand 15-20 minutes.
5. Mix oats, 3/4 cup flour, 1/2 cup sugar, brown sugar and cinnamon together.
6. Cut in butter using pastry blender or by rubbing between your fingers until topping resembles coarse meal.
7. Squeeze topping together to make small clumps, sprinkle on top of fruit.
8. Bake at 375 F for 45-50 minutes.
9. Serve warm or at room temperature.
Title: Choc Chip "kool-Cookies"
Ingredients:
- 1/2 unsalted butter
- 1/2 dark brown sugar
- 1 egg
- 2 milk
- 1 vanilla essence
- 1 1/2 flour
- 1/2 baking powder
- 1/4 salt
- 1 chocolate chips
- 1/2 walnuts
Instructions:
1. Preheat oven 375 F (190 C)
2. Cream butter and sugar.
3. Add the egg, milk and vanilla.
4. Lightly mix the above ingredients into a bowl with the flour, baking powder and salt. Do not overmix.
5. Add chocolate and nuts.
6. Set up cookies on trays lined with baking paper.
7. Bake 15 to 20 mins for crisp biscuits, 25 mins for very crisp, dry, dense biscuits.
Title: Black Magic Cake With Voodoo Frosting
Ingredients:
- 1 3/4 flour
- 2 sugar
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1 strong black coffee
- 1 eggs
- 2 vanilla
- 1/2 buttermilk
- 1 instant coffee
- 1 frozen non-dairy topping
- 1
- 4
Instructions:
1. CAKE:
2. Combine dry ingredients in a bowl.
3. Add all the rest of the ingredients.
4. Beat at medium speed for 2 minutes.
5. Batter will be thin.
6. Pour into 2 greased and floured 9-inch cake pans.
7. Bake at 350° for 30-35 minutes until toothpick inserted in center comes out clean.
8. Cool on rack until ready to frost.
9. FROSTING:
10. Prepare, bake and cool 2 9-inch round cake layers.
11. For layer filling, combine hot fudge and instant coffee granules in a medium sauce pan; heat until coffee crystals are dissolved.
12. Cool for 15 minutes and then fold into fudge mixture 2 cups of the whipped topping.
13. Refrigerate 30 minutes.
14. Place first cake layer on a serving plate and spread with 1 cup filling.
15. Top with second layer.
16. Add remaining 2 cups whipped topping to the remaining fudge mixture and mix well.
17. Frost top and sides of the cake with topping mixture.
18. Keep cake refrigerated.
19. TIP: Garnish with chocolate curls, chocolate coated coffee beans or grated chocolate.
Title: Easy Apple Cinnamon Oat Cookies
Ingredients:
- 1 old fashioned oats
- 1 all-purpose flour
- 1/4 baking soda
- 1/2 salt
- 1/4 butter
- 4 light brown sugar
- 1/2 egg
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Stir together oats (I use quick oats), muffin mix, flour, soda and salt; Set aside.
3. In a separate bowl, beat together butter and brown sugar. Beat in egg and vanilla. Stir in muffin mix mixture.
4. Drop by rounded teaspoonfuls onto non-stick or lined cookie sheets and bake for 10-12 minutes or until cookies are golden Let cool slightly and remove from cookie sheet.
5. Makes about 16 cookies.
Title: Hot Desert Sands Cookies
Ingredients:
- 1/4 butter
- 1/4 shortening
- 1/2 powdered sugar
- 2 granulated sugar
- 1 red chili pepper
- 1 vanilla
- 1/2 salt
- 1/2 cinnamon
- 1/4 baking powder
- 1 flour
- 1/2 walnuts
- 2 granulated sugar
Instructions:
1. Beat butter & shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, 2 tablespoons granulated sugar, ground chili, vanilla, salt, cinnamon & baking powder; beat till combined. Stir in flour & walnuts (if using).
2. Put remaining 2 tablespoons granulated sugar into a small bowl. Shape the dough into 1" balls and roll in sugar. Place on an ungreased cookie sheet (or on parchment-lined cookie sheet). Flatten balls till 1/4" thick using the bottom of a glass.
3. Bake in 325 degree oven about 15 minutes or until edges are light brown. Transfer cookies to wire racks to cool.
Title: Aussie Melting Moments
Ingredients:
- 250 butter
- 80 vanilla essence
- 1 plain flour
- 265 cornflour
- 50 icing sugar
- 60 butter
- 80 icing sugar
- 1
Instructions:
1. Preheat oven to 160 deg Celsius Line 2 baking trays with baking paper.
2. Beat butter, icing sugar/mixture and vanilla essence with an electric mixer until pale and creamy.
3. Sift together flour and cornflour, and add to the butter mixture.
4. Mix together gently with a wooden spoon, and then with your hands.
5. Use lightly floured hands to roll mix into walnut-sized balls.
6. Put on trays about 5cm apart, and flatten with a lightly floured fork to about 1cm thick.
7. Bake for about 15 minutes, swapping trays in oven halfway through (ie. at 7 minutes), until cooked through.
8. Cool on baking trays.
9. Filling: Use an electric mixer to beat butter, icing sugar/mixture and cocoa together until well-combined.
10. Sandwich cooled biscuits together with the filling then lightly dust with icing sugar.
11. Vary the filling flavour by substituting the cocoa with one of the following:
12. grated rind of 1 orange.
13. grated rind of 1 lemon.
14. 1 tbsp of passionfruit pulp.
Title: Amish Ho Ho Cake
Ingredients:
- 1 milk
- 3 flour
- 1/2 white sugar
- 1/2 margarine
- 1 Crisco shortening
- 1 salt
- 1 vanilla
- 2 -3 butter
- 2 cocoa powder
- 1/4 boiling water
- powdered sugar
Instructions:
1. Cook .1 cup milk, 3 tbls flour and 1/2 cup white sugar -- leave the lid on so no skin forms -- cool and mix together the following -- 1/2 cup margarine, 1/2 cup sugar, 1 cup crisco shortening,pinch of slat and 1 tsp vanilla --
2. add to first mixture and beat well.
3. you can spread this between the two layers of cake, or cut each layer in half and you would have 3 layers of filling instead of one.
4. to prepare the topping ingredients.
5. melt butter and add cocoa powder and blend.add 1/4 cup boiling water and powdered sugar til thick enough --
6. pour over cake -- make it thin enough so it will drip over the edges.
7. I have really taken some liberties with this recipe for filling -- I have baked different flavored cakes.and use the filling from this.and made glaze co-ordinate with cake flavor.this is a great all purpose recipe -- many ways to use this idea.
Title: Lemon Sugar Cookies With Candied Citron
Ingredients:
- 1 1/2 butter
- 2 white sugar
- 2 eggs
- 4 corn syrup
- 1 flour
- 4 baking soda
- 2 baking powder
- 2 candied lemon peel
- 1 chocolate chips
- 1
Instructions:
1. Cream together the butter and sugar with a mixer.
2. Beat in the eggs, lemon oil and corn syrup.
3. Mix in the the dry ingredients.
4. When the batter is just mixed, add the lemon peel and chocolate chips.
5. Use a small scoop and place the dough on a greased cookie sheet to bake at 350 degrees. Bake the cookies for about 12-15 minutes or until they just start to get brown around the bottom edge. Cool on a wire rack.
Title: Sugar-Dusted Apple Strudel Pie
Ingredients:
- 5 apples
- 1/4 sugar
- 2 all-purpose flour
- 1/4 ground cinnamon
- 1 fresh lemon juice
- 1 salt
- powdered sugar
Instructions:
1. Make the filling at least 4 or up to 12 hours before assembling the pie.
2. Put the apples in a large mixing bowl.
3. In a small bowl, combine the sugar, flour, and cinnamon; stir this mixture into the apples.
4. Stir in the lemon juice and salt; toss well.
5. Cover the bowl with saran wrap and refrigerate, stirring every hour or so, when you think of it.
6. Remove the filling from the refrigerator about 1 hour before you plan to use it.
7. Turn the filling into the chilled 9-inch pie shell and smooth the top with your hands.
8. Dampen the edge of the pie shell with a wet fingertip or pastry brush.
9. Invert the top pastry over the filling, center, and peel off the paper.
10. Press the top and bottom pastries together along the dampened edge.
11. Trim the pastry and crimp/flute as desired.
12. Poke several steam vents in the top of the pie with a fork or paring knife.
13. Put a couple of the vents near the edge of the crust so you can check the juices there later.
14. Place the pie on the center rack in the oven; bake at 400° for 25 minutes.
15. Lower the temperature to 375° and rotate the pie 180°.
16. Continue to bake about 25-30 minutes or until the top of the pie is golden and the juices visible at the steam vents bubble thickly.
17. Transfer pie to a wire rack.
18. While the pie is hot, dust with powdered sugar.
19. Let cool at least 1 hour before serving.
Title: Butterscotch Eggnog Stars
Ingredients:
- 2/3 butter
- 1 sugar
- 1/4 egg
- 1 all-purpose flour
- 2 baking powder
- 3/4 salt
- 1/4 ground nutmeg
- 1/4 confectioners' sugar
- 1/2
- 1 1/2
- 1/4
Instructions:
1. In a mixing bowl, cream together butter and sugar. Add egg and eggnog. Combine flour, baking powder, salt and nutmeg; gradually add to creamed mixture. Divide into three portions and chill overnight.
2. On a lightly floured surface, roll out oneportion at a time to 1/4 inch thickness.
3. Cut with a floured 3 1/2 inch star cutter.
4. Cut out centers with a 1 1/2 inch star cutter.
5. Line baking sheets with foil; grease foil.
6. Place large star cutouts on prepared baking sheets.
7. Sprinkle 1 tsp candy in center of each.
8. Repeat with remaining dough; reroll small cutouts if desired.
9. Bake at 375 for 6-8 minutes or until edges are golden.
10. Cool on baking sheets for 5 minutes.
11. Carefully slide foil and cookies from baking sheets onto wire racks to cool.
12. For icing, beat confectioners' sugar, rum extract and enough eggnog to achieve drizzling consistency.
13. Drizzle over cooled cookies if desired. Sprinkle with colored sugar if desired.
14. Let stand until hardened.
Title: Easy Chocolate Banana Cake
Ingredients:
- 3/4 banana
- 1 buttermilk
- 1 eggs
- 1/2 vanilla
- 3
- 1
Instructions:
1. Place mashed bananas and remaining ingredients into mixing bowl. Beat with mixer on low speed for 1 minute.
2. Increase mixer speed to medium and beat for 2 minutes more.
3. Pour batter into 2 greased and floured 9 inch layer cake pans.
4. Bake at 350 degrees for 28-32 minutes, or until they test done.
5. Cool in pans for 10 minutes, then remove from pans and cool completely.
6. Frost with your favorite frosting.
7. Can bake in Bundt or tube pan for 45-55 minutes. Cool in pan 15 minutes.
8. Use a peanut butter glaze:
9. 4 (1 oz.) semi-sweet chocolate baking squares.
10. 2/3 cup creamy peanut butter.
11. 1/3 cup chopped peanuts (optional).
12. In a small saucepan over low heat, melt chocolate and peanut butter, stirring constantly.
13. Spread over cooled cake.
14. Sprinkle nuts on top.
Title: Happy Halloween Dessert Cups
Ingredients:
- 2 1/2 boiling water
- 2 orange gelatin
- 2 grape gelatin
- 10 Cool Whip
- 1 1/4
- 1
Instructions:
1. STIR 1-1/4 cups of the boiling water into the dry orange gelatin in medium bowl at least 2 minutes until completely dissolved; pour into lightly greased 8-inch square pan. Repeat with remaining 1-1/4 cups boiling water and dry grape gelatin in separate bowl. Refrigerate at least 3 hours or until firm.
2. CUT gelatin in each pan into 1/2-inch cubes. Place 1/4 cup of the orange cubes in each plastic cup; cover each with 1 tablespoons of the whipped topping and 1/4 cup of the grape gelatin cubes. Top each with an additional 1 tablespoons of the remaining whipped topping.
3. MELT chocolate as directed on package; cool slightly. Pour into small resealable plastic bag; seal bag. Cut a small corner off of one of the bottom corners of bag; squeeze chocolate over whipped topping to resemble spider webs or other Halloween shapes. Add decorations as desired.
Title: Soft and Chewy Snickerdoodle Cookies
Ingredients:
- 1/2 salted butter
- 1/2 shortening
- 3 eggs
- 3 flour
- 1 1/2 sugar
- 2 cream of tartar
- 1 1/2 baking soda
- 1 salt
- 2 white sugar
- 1 cinnamon
Instructions:
1. Beat butter and shortening in a large bowl until creamy and smooth.
2. Add in eggs one at a time beating after each addition.
3. In a separate medium sized bowl combine the flour, cream of tartar, baking soda, sugar and salt.
4. Beat 1/2 of the dry mixture into the wet mixture.
5. Beat the remaining 1/2 of the dry mixture into the wet mixture. Dough should be workable and not too soft.
6. Refrigerate dough uncovered for 30 minutes.
7. Preheat oven to 375*.
8. Combine sugar and cinnamon in a small bowl.
9. Roll 1 inch balls of dough into the cinnamon mixture and place 2 inches apart on an ungreased cookie sheet.
10. Bake for 10 minutes.
11. Remove immediately from the cookie sheet onto a wire rack and let cool for 10 minutes before transporting them.
Title: Flourless Chocolate Hazelnut Cake
Ingredients:
- 12 hazelnuts
- 2 baking powder
- 6 granulated sugar
- 6 Kahlua
- 5/8 instant coffee
- 1/2 coffee
- 4 boiling water
- 2 sweet butter
- 2 eggs
- 2
- 1
- 2
Instructions:
1. For cake, preheat oven to 325 degrees.
2. Grease a 9 inch springform pan.
3. Grind toasted hazelnuts in food processor until very finely chopped.
4. Stir in baking powder and set aside.
5. In a large bowl, beat egg yolks with sugar until pale in color.
6. Mix in ground hazelnuts, Kahlua and melted chocolate.
7. In a separate bowl, beat egg whites until stiff.
8. Quickly fold 1/3 of the egg whites into chocolate mixture to lighten the mixture.
9. Then add remaining whites and fold until no white streaks remain.
10. Pour into springform pan.
11. Bake in preheated oven for 60-70 minutes or until top of cake springs back when lightly touched.
12. Cool on wire rack.
13. When cake is cool, slice horizontally into 2 layers.
14. Drizzle each cut side with 1 tbsp Kahlua.
15. To make frosting, dissolve coffee in boiling water.
16. Set aside.
17. Melt chips in microwave oven, stir until smooth.
18. Set aside.
19. In medium bowl, combine butter and eggs, beat until creamy.
20. Beat in melted chips and coffee, mixing until well blended.
21. Spread generously between layers, down the sides and on the top of the cake.
Title: Fat-Free Pineapple-Cherry Upside Down Cake
Ingredients:
- 1/3 brown sugar
- 2 corn syrup
- 1 lemon juice
- 1 pineapple slices
- 1 1/4 maraschino cherry
- 1/4 cake flour
- 1 3/4 cornstarch
- 1/2 baking powder
- 1 salt
- 2/3 sugar
- 2 skim milk
- 1/3 corn syrup
- 1 1/2 vanilla
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly spray a 9-inch round cake pan with oil.
3. Combine topping ingredients and spread evenly over the pan. Arrange pineapple slices on top with a cherry in the center of each ring.
4. In a large bowl, combine the dry ingredients.
5. In a small bowl, beat sugar and milk together to dissolve sugar, then add remaining ingredients and mix.
6. Add wet ingredients to dry and whisk until smooth.
7. Pour over pineapple topping.
8. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
9. Let stand for a few minutes before loosening the edges and inverting over a serving plate.
Title: Peanut Butter Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/2 peanut butter
- 1/4 vegetable shortening
- 3/4 sugar
- 2 eggs
- 3/4 vanilla extract
- 1 milk
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Line eighteen 2 1/2-inch muffin cups with paper baking liners.
3. In bowl, combine flour, baking powder and salt.
4. In large bowl, with mixer at medium speed, beat peanut butter and shortening until combined.
5. Add sugar and beat until light and fluffy, about 3 minutes.
6. Add eggs, one at a time, beating well after each addition.
7. Beat in vanilla.
8. Reduce speed to low; add flour mixture alternately with milk, beginning and ending with flour mixture, occasionally scraping bowl with rubber spatula.
9. Divide batter evenly among cups.
10. Bake until toothpick inserted in center of cupcake comes out clean, about 18 minutes.
11. Place 1 piece of chocolate on top of each cupcake; return to oven until chocolate melts, about 1 minute.
12. With small metal spatula, spread chocolate over tops of cupcakes.
13. Remove from pans and cool on wire racks.
Title: Choliye Ki Kheer
Ingredients:
- 1 milk
- 4 sugar
- 1/4 green cardamoms
- 200 saffron threads
- 3 -5
Instructions:
1. Heat milk until it reduces to half its original volume.
2. Meanwhile, grind the choliya in a mixer and keep aside.
3. Add sugar, cardamom and ground choliya to the milk.
4. Mix well until sugar melts.
5. Transfer to a serving bowl.
6. Add some saffron dissolved in water.
7. Allow to cool down to room temperature.
8. Refrigerate and serve chilled.
Title: The Ultimate Carrot Cake
Ingredients:
- 1 1/2 whole wheat flour
- 2/3 flour
- 2 baking soda
- 2 cinnamon
- 1/2 salt
- 1/2 nutmeg
- 1/4 ginger
- 1 white sugar
- 1 brown sugar
- 1 buttermilk
- 3/4 eggs
- 4 pure vanilla extract
- 1 1/2 carrot
- 1 flaked coconut
- 1 1/2 pecans
- 1 raisins
- 1/2 butter
- 1/2 cream cheese
- 1 confectioners' sugar
- 1 orange zest
- 2 pure vanilla extract
- 1 pecan halves
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together the flours, baking soda, cinnamon, salt, nutmeg, and ginger onto a sheet of waxed paper.
3. Mix the sugars together in a large bowl.
4. Stir in the buttermilk, oil, eggs, and vanilla.
5. Stir in the flour mixture, grated carrots, chopped pecans, coconut and raisins.
6. Stir until well blended.
7. Grease and flour three 9 inch round cake pans.
8. Line each prepared pan with wax or parchment paper that has also been greased and waxed.
9. Pour equal amounts into each of the cake pans.
10. Bake in preheated oven for 30 minutes or until a toothpick inserted in the middle of each comes out clean.
11. Remove from oven and let stand for 10 minutes.
12. Turn out onto cooling racks, remove wax paper and allow to cool completely.
13. In a large bowl beat the butter and cream cheese together until light.
14. Add the confectioners sugar, orange peel and vanilla mixing until smooth.
15. Spread frosting between layers and stack evenly.
16. Frost the top and sides of cake.
17. Decorate with perfect pecan halves.
Title: Coconut Colada Cake
Ingredients:
- 1
- 3/4
- 1/3
- 3
- 1
Instructions:
1. Pre heat oven to 350 degrees F.
2. Grease bottom of 13x9x2- inch pan (or round cake pan if you like).
3. Add enough water to Pina Colada mix to measure 1 1/4 cups.
4. Mix cake mix, drink mix, oil, and egg whites in large bowl on low speed for 2 minutes.
5. pour into pan.
6. Bake 28 to 33 minutes or until toothpick comes out clean.
7. Cool completely.
8. Frost.
Title: Cauliflower Rice Pudding
Ingredients:
- 12 rice
- 2 coconut cream
- 1/4 sugar
- 2 vanilla extract
- 1 cinnamon
- 1 coconut
- blueberries
Instructions:
1. Add the cauliflower to a food processor and pulse until finely chopped. Transfer to a saucepan and add coconut cream, sugar, vanilla extract and cinnamon.
2. Bring to a simmer over medium heat and let simmer about 5-7 minutes, stirring frequently.
3. Add egg yolk to a small bowl and beat with a fork. Add a couple ladles of the hot cauliflower mixture into the bowl with the egg yolk and beat to combine. Then add that mixture to the saucepan and stir to combine.
4. Simmer 5-10 minutes, or until thickened.
5. Transfer mixture to an ice bath and let chill until cooled to room temperature, stirring occasionally.
6. Transfer to a container and chill in the refrigerator for at least 3 hours before serving.
7. To serve, garnish with a spoonful of coconut or almond milk, toasted almonds and blueberries.
Title: Nesquik Skyscrapers
Ingredients:
- 1 fat free cream cheese
- 3/4 reduced-fat cream cheese
- 21 honey graham crackers
- 1 chocolate graham cracker squares
- 1 strawberries
- raspberries
- banana
Instructions:
1. COMBINE cream cheese and Nesquik in small mixer bowl; beat until smooth and creamy. Spread cream cheese mixture evenly over tops of graham crackers. Top 7 frosted crackers evenly with strawberries; top 7 frosted crackers evenly with banana.
2. STACK banana-topped crackers over top of strawberry-topped crackers. Top with remaining frosted crackers, frosting-side-down. Serve immediately.
3. TRY MAKING A MEGA SKYSCRAPER:
4. You will need 20 graham cracker squares.
5. PREPARE cream cheese mixture as above.
6. FROST 5 crackers on one side. Top evenly with strawberries. Frost 5 crackers on both sides; place over strawberries. Top evenly with banana. Frost 5 crackers on both sides; place over banana. Top evenly with strawberries. Frost 5 crackers on one side; place frosting-side-down on strawberries. Makes 5 mega skyscrapers.
Title: Lemon Cups
Ingredients:
- 1 sugar
- 1/4 flour
- 2 butter
- 1 margarine
- 1/3 lemon, rind of
- 3 lemon juice
- 3 milk
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease eight (6 ounce) custard cups; set aside.
3. In a large bowl, beat sugar, flour and butter/margarine.
4. Add lemon peel and lemon juice; set aside.
5. In a small bowl, mix egg yolks and milk.
6. Add to cream mixture and stir.
7. Fold in egg whites.
8. Pour into cups.
9. Place in baking pan and add one inch of water to pan.
10. Bake for 35 to 40 minutes or until golden.
Title: Chocolate Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/4 butter
- 2 powdered sugar
- 1/3 salt
- 1 milk
- 3 vanilla extract
- 1/2
Instructions:
1. In a mixing bowl, beat the cream cheese and butter until smooth.
2. Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla.
3. Mix well.
4. Spread over the cake or cupcakes.
5. Store in the refrigerator.
Title: Sunshine Cake
Ingredients:
- 1 sweetened condensed milk
- 3 eggs
- 1/2 canola oil
- 3/4 orange zest
- 1 vanilla extract
- 1 all-purpose flour
- 2 1/2 baking powder
- 2 salt
- 1/4 icing sugar
Instructions:
1. Preheat oven to 350°F Grease a 10- inch Bundt pan.
2. Beat sweetened condensed milk, eggs and oil until well combined. Add orange juice and zest and vanilla extract. Beat well. Add remaining ingredients and beat until just combined. pour batter into prepared pan.
3. Bake in preheated oven for 50 minutes or unitl a toothpick inserted in center comes out clean.
4. Dust with icing sugar before serving .
Title: Chai and Honey Cupcakes
Ingredients:
- 3 tea bags
- 2/3 boiling water
- 1 1/4 all-purpose flour
- 3/4 light brown sugar
- 1 baking soda
- 1/4 salt
- 1/4 honey
- 4 unsalted butter
- 1/4 buttermilk
- 1 egg
- 1 honey
- 2 heavy cream
- honey
Instructions:
1. Position oven rack in the middle of oven; preheat to 350°; line a standard 12-cup muffin pan with paper or foil liners.
2. In a small bowl, steep the tea bags in the boiling water for 5 minutes.
3. Discard tea bags and let the tea cool to room temperature.
4. In a bowl, whisk the flour, brown sugar, baking soda, and salt together.
5. In a big bowl, combine the honey, melted butter, buttermilk, and egg.
6. Add the flour mixture and, using an electric mixer on medium speed, beat until just combined, about 2 minutes.
7. Add in the cooled tea and beat until just combined, scraping down the sides of the bowl as needed.
8. Divide the batter evenly among the prepared muffin cups, filling each 3/4 full.
9. Bake about 18-20 minutes, until a pick comes out clean.
10. Let the cupcakes cook in the pan on a wire rack for 5 minutes.
11. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour (the unfrosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before frosting and garnishing).
12. Just before ready to serve, make the honey whipped cream--in a chilled bowl, combine the cream and honey; using an electric mixer on low speed, beat until slightly thickened, 1-2 minutes.
13. Gradually increase speed to medium-high and continue to beat until the cream holds soft peaks, 2-3 minutes; use right away.
14. Frost the cupcakes with the honey cream, garnish with the honeycomb pieces, if using; serve right away.
15. *If not using the honeycomb, can drizzle with additional honey just before serving.