Honey & lemon Cup Cakes

Ingredients for cakes:
150g (6oz) butter, softened
100g (4oz) caster sugar
50g (2oz) floral honey from a local beekeeper 🙂
Finely grated zest of 1 unwaxed lemon
2 medium eggs, beaten
150g (6oz) self-raising flour
3 tbsp lemon juice

To Decorate:
100g (4oz) butter, softened
225g (8oz) icing sugar
100g (2oz) low fat soft cheese
1 tbsp floral honey
small tsp finely grated unwaxed lemon zest

Method:

1. Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5. Put 12 cup cake cases into a bun tray.
2. Beat the butter, sugar and honey together until pale and creamy. Beat in the lemon zest. Gradually add the beaten eggs.
3. Sift in the flour and fold it in gently, then stir in the lemon juice.
4. Spoon the mixture into the cake cases.
5. Bake on the middle shelf of the oven for 20-22 minutes.
6. When golden transfer the cakes to a wire rack to cool.
7. For the frosting, beat the butter in a bowl until smooth and creamy. Slowly sift in the icing sugar, beating well between each addition. Beat in the low fat soft cheese, honey and lemon zest.
8. When not too stiff pipe or spread on top the cakes, then decorate with fondant bees or flowers – unleash your creativity!
9. Share with friends and family (but you don’t have to!).