Honey Cupcakes w/ Honey Whipped Cream Frosting

I was browsing through my pantry yesterday, and realized that I still have honey left, quite a lot actually. So, here they come, honey cupcakes. This type of cupcake is very moist, soft and fluffy. I really like the texture. It is just like 'not-eating-anything" or "you-can-finish-it-in-one-bite" type of cupcake. The frosting really helps to describe the cupcake since I am not using any butter for the frosting, just regular heavy whipped cream. Both my sister and my boyfriend prefer this version more than the "butter frosting version". It is much, much, much lighter. Love it with the "simply" simple rainbow sprinkles. Keke.. >.<

Honey Cupcakes w/ Honey Whipped Cream Frosting
Ingredients:
3 large eggs
80g honey
20g sugar
100g cake flour
30g vegetable oil
30g soy milk
1 tsp salt

Steps:
1. Preheat oven to 350 F. Line cupcake liners in cupcake pan.
2. Beat eggs, honey and sugar on high speed with electric mixer till the batter becomes frothy and pale yellow.
3. Add in soy milk and salt. Mix well.
4. Add in cake flour and fold it. Mix well.
5. Mix oil into the batter.
6. Scoop batter into cupcake liners till 80% full. Bake for 15-20 minutes or till golden brown.
7. Cool completely on wire rack.

*My cupcakes shrink right after they were taken out from the oven. This type of cupcakes are the hardest to bake. Even I have the fear when baking this type of fluffy cupcakes. A small little mistake may lead to the failure of the cupcakes.

However, the cupcakes still taste good, very strong honey smell.

Whipped cream frosting:
80g heavy whipped cream
40g powdered sugar

rainbow sprinkles

Steps:
Beat the heavy whipped cream and powdered sugar till form still peaks. Put into piping bag and pipe onto cooled cupcakes. (Make sure the cupcakes are completely cooled to avoid the whipped cream from melting.) Then, sprinkle any desired topping of your own choice. I used rainbow sprinkles. The cupcakes turn out to be unexpectedly pleasant. Lol.. =P

Enjoy baking, Enjoy eating =)