Stone’s Honey and Lemon cupcakes

Ingredients

150g butter, softened
100g caster sugar
50g Stone’s Clear honey
Finely grated zest of one lemon
2 medium eggs, beaten
150g self raising flour
3 tbsp lemon juice

To decorate:

100g butter, softened
225g icing sugar
50g low fat soft cheese
1 tbsp Stone’s Clear honey
1 tsp finely grated lemon zest
Few drops of yellow food colouring
Edible sprinkles, sugar flowers, tiny sweets
Or use yellow jelly beans, chocolate drops and flaked almonds to make bees to decorate

Method

Preheat the oven to 190C, fan oven 170C, gas mark 5.

Put 12 silicone or paper cup cases into a bun tray.

Beat the butter, sugar and Stone’s Clear honey together until pale and creamy using a wooden spoon or a hand held 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.  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, Stone’s Clear honey, lemon zest and food colouring.  Pipe or spread on top of the cakes, then decorate.

Enjoy eating your Stone’s Honey and Lemon cupcakes!

Keep in a cool place and eat within 3 days.