Recipe by Rowse Honey
LEMON AND HONEY CUPCAKES
Serves 4
INGREDIENTS
For the cupcakes
- 150g butter, softened
- 100g caster sugar
- 50g Rowse Light & Mild Honey
- zest of 1 lemon, finely grated
- 2 medium eggs, beaten
- 3 tbsp lemon juice
To decorate
- 100g butter, softened
- 25g icing sugar
- 50g low fat soft cheese
- 1 tbsp Rowse Acacia honey
- 1 tsp finely grated lemon zest
- few drops of yellow food colouring
- Edible sprinkles, sugar flowers and tiny sweets
METHOD
- Preheat the oven to 190˚C / Gas Mark 5.
- Put 12 silicone or paper cup cases into a bun tray.
- Beat the butter, sugar and honey together until pales and creamy, using a wooden spoon or hand-held electric whisk.
- Beat in the lemon zest.
- Gradually add the eggs, beating well between each addition.
- Sift in the flour and fold it in gently with a large metal spoon until combined, then stir in the lemon juice to give a soft consistency.
- Spoon the mixture into the cake cases.
- Bake on the middle shelf of the oven for 20-22 minutes until risen and golden.
- When baked, remove from the oven and cool in the tin for a few minutes , then transfer the cakes to a wire rack to cool completely.
- To make the frosting, beat the butter in a bowl until smooth and creamy.
- Gradually sift in the icing sugar, beating well between each addition.
- Beat in the low fat soft cheese, honey, lemon zest and food colouring.
- Pipe or spread on top of the cakes , then decrate with sprinkles, flowers and sweets.