Goat Cheese Mac and Cheese: A Creamy, Tangy Twist on the Classic
Regular mac and cheese is good. Goat cheese mac and cheese is better. Swapping in goat
Ingredients for Cupcakes
- 1 ½ cups all-purpose flour
- ½ Tbsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup honey
- 1 Tbsp vanilla extract
- ½ cup Summerhill Goat Milk
Ingredients for Honey Buttercream
- 1 ¼ cups unsalted butter, room temperature
- 6 cups powdered sugar
- 1 Tbsp vanilla
- 2 Tbsp honey
- 1-2 Tbsp Summerhill Goat milk (depending on desired thickness)
How to Make It
Step 1-Cupcakes
Preheat the oven to 350 degrees.
In a medium bowl, combine flour, baking powder, salt, and mix.
In a large bowl, hand, or stand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.
Add eggs one at a time, mixing well after each one.
Beat in 1/4 cup honey and vanilla extract.
With mixer on low speed, beat in dry ingredients in 3 additions, alternating with milk. Mix in each addition until just combined.
Line a cupcake tin with 12 liners and fill about 3/4 of the way full.
Bake for 17-20 minutes, until the edges are golden and the tester comes out clean.
Let cupcakes cool before frosting.
Step 2-Buttercream
Beat the butter until light and fluffy.
Slowly add in the powdered sugar one cup at a time.
Mix in vanilla and honey.
Mix in one Tbsp of Summerhill Milk until you reach your desired consistency.
Step 3
Frost your cupcakes and enjoy!
