IT'S ALL ABOUT THE BEES 
This recipe was provided by my good friend Sandra from Poppy’s Cupcakes. Click HERE to checkout their Facebook page. They do amazing things with cake and icing! 
This recipe was provided by my good friend Sandra from Poppy’s Cupcakes. Click HERE to checkout their Facebook page. They do amazing things with cake and icing! 
 
Lemon Cupcakes with Honey Buttercream Frosting 
Makes 10 
 
Cake 
2 large free range eggs at room temperature 
115 g Stork margarine or unsalted butter at room temperature 
115 g caster sugar 
115 g SR Flour 
1level tsp baking powder 
Finely grated zest of 1 lemon 
 
Frosting 
55g unsalted butter at room temperature 
220 g icing sugar 
1 tbsp full fat sour cream (full fat cream cheese is nice instead) 
1 tbsp The Bee Farmers Honey (runny or set) 
Heat oven to 180 C/160 C fan/Gas Mark 4 
 
Line a deep muffin pan with 10 large cupcake cases – it is very important to use a muffin pan and not a flat baking sheet. 
Place all cake ingredients in a mixing bowl and beat together with an electric whisk until smooth and well blended – usually around 1 minute if ingredients are at room temperature. Do not over mix as this will give you tough cakes! You can also do this with a wooden spoon – but you will need a little elbow grease! 
 
Divide the mixture between the cases – an ice cream scoop is very useful for this. Bake in centre of oven for 16 – 18 minutes or until light golden and springy when touched. 
 
Remove from oven and cool the cakes on a cooling rack. 
 
Whilst the cakes cool beat all the frosting ingredients together with an electric whisk or wooden spoon. Using runny honey should give you a smooth, creamy frosting. Set honey will give you a slightly thicker topping with a crunchy texture. If the frosting is a little too soft, gradually add a little extra icing sugar, mixing in well. DO not use half fat sour cream as this make the frosting too runny. 
 
When the cakes are completely cold pipe or spread the frosting on top of the cakes. Leftover frosting can be stored in the fridge for 2 days and used on scones or as a sponge cake filling. 
 
Always the thrifty one however there is never any frosting over once I get the bowl…nom nom nom 
Tagged as: Recipe
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