My Greek bird's nest cupcakes are all about honey. They are an extremely dense, honey soaked cake topped with a crunchy, honey soaked Greek bird's nest cupcake topper.
*The only change that I would make if I made it again would be to add either a little lemon zest or some lemon juice to the syrup recipe.
You can eat the cupcakes right away while the syrup is warm, but be sure to save some to eat later. The cupcakes get better and better the longer the syrup has to absorb into them. They were still tasty a week after I made them.