Lemon & honey cupcakes

Feed the nation's love for cupcakes with a freshly baked batch of lemon & honey cupcakes made with delicious Rowse Light & Mild Honey.

• Preparation: 30 mins
• Cooking: 22 mins
• Serves: 12

What you need:

For the cupcakes:

• 150g (6oz) butter, softened
• 100g (4oz) caster sugar
• 50g (2oz) Rowse Light & Mild Honey
• Finely grated zest of 1 lemon
• 2 medium eggs, beaten
• 150g (6oz) self-raising flour
• 3 tbsp lemon juice

To decorate:

• 100g (4oz) butter, softened
• 225g (8oz) icing sugar
• 50g (2oz) low fat soft cheese
• 1 tbsp Rowse Light & Mild Honey
• 1 tsp finely grated lemon zest
• Few drops of yellow food colouring
• Edible sprinkles, sugar flowers and tiny sweets

What you do:

1. Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5. Put 12 silicone or paper cup cake cases into a bun tray.
2. Beat the butter, sugar and Rowse Light & Mild honey together until pale 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.
3. 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.
4. 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 cupcakes to a wire rack to cool completely.
5. 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, Rowse Light & Mild honey, lemon zest and food colouring. Pipe or spread on top of the cupcakes, then decorate.

Handy cook's tip:

Keep in a cool place and eat within 3 days.

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