It’s sunny in Portsmouth which makes me a very happy bunny. I have decided to stay positive and believe that spring is just around the corner, despite this weekend’s weather forecast. So with it being almost spring and all, everyone needs some delicious treats to have with a cup of tea and a friend in the sunshine. These cakes are soft and moist, and not too heavy.
I kind of randomly amalgamated recipes for this one, mostly because honey and lemon is a ridiculously good combination. You will see that this recipe only makes 6 cupcakes, and that is because all of my silly friends are on diets and will shout at me if I make any more- but feel free to increase the amounts if you want more cupcakes, or if you’d rather bake one big cake.
80g honey plus extra
30g dark muscovado or soft brown sugar
100g plain flour
1tsp baking powder
Zest and juice of 1 lemon
Preheat the oven to 160⁰C. Line a cupcake tray with six cake cases.
In a small pan gently melt the butter, sugar and honey. When it’s all liquid, bring it to the boil and then leave to cool on the side.
Spoon the batter evenly between the six cases. Bake for 15 minutes or until golden brown and springy to the touch.
While the cakes are baking, gently heat a couple spoonfuls of honey with the juice of the lemon. When the cakes are done, transfer them to a wire rack and pour the lemony honey over them while they are still warm. Leave them to cool.