Honey and Lemon Cupcakes

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.

Ingredients

70g butter

80g honey plus extra

30g dark muscovado or soft brown sugar

1 egg

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.

Sift the flour and baking powder into a large mixing bowl. Grate the zest of the lemon into it.

When the honey mixture is cooled, beat the egg into it.

Pour the liquid into the flour and beat until it forms a smooth batter.

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.

As the plate indicates- consume with a cup of tea.