To make honey cupcakes from scratch, start by mixing curd, castor sugar, oil, and vanilla essence in a bowl. Sift together all-purpose flour, baking powder, and baking soda, then gently combine the dry ingredients with the wet mixture. Pour the batter into cupcake molds and bake in a preheated oven at 170°C for 30-35 minutes. Once cooled, soak the cupcakes in a honey-sugar syrup and top with strawberry jam and desiccated coconut.

Honey cupcakes made with all-purpose flour are not gluten-free. However, you can substitute the all-purpose flour with a gluten-free flour blend to make them suitable for a gluten-free diet. Just ensure that the other ingredients, like baking powder, are also gluten-free.

If you don't have curd on hand, you can substitute it with plain yogurt or buttermilk. Both alternatives will provide a similar moisture and tanginess to the honey cupcakes, ensuring they remain rich and flavorful.

To store leftover honey cupcakes, place them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. If you want to keep them fresh for a longer period, consider freezing the cupcakes. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months.

Honey cupcakes pair wonderfully with a variety of beverages. Consider serving them with a cup of herbal tea, coffee, or even a glass of milk. For a more indulgent treat, you can serve them with whipped cream or a scoop of vanilla ice cream on the side.