My very own website!!! Yikes!
I think this is the first time in my entire life that I have tried honey let alone cooked with it!
I should have made smaller cakes so that the icing pooled within the case but I didn’t know they would rise so well! I made 18 cakes but think it should be 20-22.
They were delicious while still warm and the icing was gooey, and also pretty good cool and sticky the next day too.
125g butter or soft margarine
75g soft light brown sugar
225g self raising flour
50g butter or margarine
50g icing sugar
Whisk together the butter, sugar and eggs for 2-3 minutes.
Stir in the honey and flour. Add a splash of milk if required (gluten free flour absorbs more liquid)
Put into cupcake cakes and bake at GM5 for 15-20 minutes.
Cool on a wire rack while you make the icing.
Melt the butter in a small saucepan.
Take off the heat and beat in the honey and icing sugar.
Cover the cakes. If the icing solidifies before you have finished, return to the heat to melt again. I actually did 2 layers of icing and found it much easier to use when it has thickened.