Recipes from the White House Garden-Cookbook

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It is no secret that Michelle Obama has taken on the epidemic of childhood obesity first-hand. Through countless programs and appearances she’s spreading the word about healthy eating to children and families around the country.

With the introduction of the White House garden, the First Family and White House guests have a plethora of fresh, sustainable, organic produce at their fingertips. And while many “average” American’s don’t have the space, time, or knowledge to grow their own produce, it doesn’t mean we all can’t enjoy fresh seasonal flavors in our own home.

In the spirit of Halloween, Red Rock Press is sharing a sweet treat directly from the White House kitchen. We all know it’s not easy to eat healthy during the holidays, and the temptations start now. Sweet, sour, and chocolaty treats are everywhere, so why not try and add a more health conscious treat to your Halloween and holiday repertoire?

White House Honey Cupcakes are perfectly delicious without being too sweet. They’ll balance out your sugar high, but still allow you to indulge.

This cupcake recipe originally used honey gathered from the Executive Bee Hive at 1600 Pennsylvania Ave. If you’re not able to get your hands on a coveted jar from Charlie Brandt (the White House beekeeper) or Michelle Obama (who gives away the honey in hand-blown vases), a bottle of the store-bought variety will do just fine.

White House Honey Cupcakes

1/4 cup butter, left out on the counter for approximately 1 hour to soften
1/4 cup sugar
3/4 cup honey
2 eggs
1/2 cup buttermilk
1/2 teaspoon vanilla
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt

2 cups powdered sugar
1/2 cup honey
3 tablespoons lemon juice

For the cupcakes:
1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
2. In the bowl of an electric stand mixer on high speed, cream the butter and sugar until light and fluffy. On medium speed, mix in the honey, eggs, buttermilk and vanilla until blended.
3. In a separate bowl, sift together the flour, baking powder and salt. On medium speed, mix into the batter until just blended. Scoop the batter evenly into the lined muffin cups.
4. Bake about 20 minutes; cupcakes are done when the tops spring back lightly to the touch or a toothpick inserted in the center comes out clean.

For the icing:
1. Place the icing ingredients in a small saucepan. Over medium heat, whisk the ingredients until the sugar and honey dissolve together; keep whisking to avoid clumps.
2. Using a spoon, drizzle over the tops of the cupcakes, or carefully pour over the cupcakes.

This recipe is featured in “A White House Garden Cookbook” by Clara Silverstein, a collection of recipes and gardening tips from First Families past and present as well as from kids’ community gardens around the country. Mrs. Obama’s upcoming spring book “American Grown” is expected to offer more garden recipes, but Honey Cupcakes can be enjoyed this Halloween.

To learn more about “A White House Garden Cookbook: Healthy Ideas from the First Family for Your Family,” please visit http://www.CommunityGardenRecipes.com.

San Diego resident for over 10 years, I now call this beautiful city home. Originally from the Bay Area, I'm a California girl at heart. I love the outdoors, fitness, food, and a good craft beer (from San Diego of course).


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