makes 30 little cup cakes

INGREDIENTS

 125g butter (cubed & softened)

110g (1/2 cup) castor sugar

175g (1/2 cup) Waitohu Honey

2 tsp finely grated lemon zest

3 eggs (lightly beaten)

145g (1 cup) flour

1 tsp baking powder

120g (1/2 cup) sour cream

Cream Cheese Frosting

 

METHOD

 Preheat oven to 180ºC.

 Lightly grease with extra butter or baking spray, 30 baby muffin tins.

 Place butter, sugar, honey and lemon zest in a bowl and, using an electric K-beater or a wooden spoon, mix together till mixture is light and fluffy.

 Gradually pour in eggs, mixing as you pour, till mixture is combined.

 Sift flour and baking powder together and fold into batter alternatively with sour cream till mixture is smooth.

 Pour batter into prepared tins.  Place in oven for 15 minutes or till a cake skewer when inserted into a cupcake comes out clean.

 Allow cup cakes to cool in tins for 10 minutes, then unmould them onto a cooling rack.

 To ice:  Turn cupcakes upside-down, so base now becomes the top, and cover generously with Cream Cheese Frosting. If you wish top with some lemon zest, slivered almonds or a confectionery bumble bee.

 

Cream Cheese Frosting for Honey Cup Cakes

(makes 200g)

 

INGREDIENTS

 15g (1 + 1/2 tbsp) butter (softened)

62.5g (1/4 cup) cream cheese

140g (1 cup) icing sugar         

1/2 tsp pure vanilla essence

3/4 tsp lemon juice

 

METHOD

 In a bowl place butter and cream cheese and, using an electric mixer or wooden spoon, mix till well combined.

 Sift icing sugar onto cream cheese mixture, add vanilla and lemon juice and beat till icing is smooth.