Ingredients

Cup Cakes

• 150g unsalted butter, at room temperature
• 100g caster sugar
• 2 tbsp heather honey or a similar strong honey
• 2 eggs
• 150g self raising flour

Icing (optional)):

• 200g icing sugar
• 1 tbsp orange water (optional)
• 1 tbsp water (if you aren't using orange water you will need 2 tbsp of water)

Method

1. Cup Cakes: Preheat an oven to 180C. Whisk the butter, sugar and honey together in a bowl until the mixture is soft and creamy. Whisk in the eggs 1 at a time until they are well combined. Fold in the flour so the mixture is smooth.
2. Lay out the cup cake containers on an oven tray. Distribute the mixture among the cup cake containers so that they are one-third to a half full. Place the cakes on the centre shelf of a preheated oven and leave them to cook for 10-15 minutes until they have risen and are golden. To test if they are ready place a skewer in the centre of one if it comes out clear it is ready but it if it is moist return them to the oven.
3. Place the cooked cake on a cake rack to cool.
4. Icing: Place all the icing ingredients in a bowl and mix so that you have a smooth spreadable mixture. If it is to runny add more icing sugar or if it is to thick add more water.
5. Spread the icing over the cakes and leave them to set.