For 12 small cupcakes
100 g / 1/2 cup (less a table spoon) of non salted butter
2 tablespoons or 1/4 cup of olive oil
135 g / 1/2 cup (less a tablespoon) of honey
150 g / 1 1/4 cup flour
1 teaspoon of baking powder
3 tablespoons of lemon juice (and some zest)
1 teaspoon of fresh rosemary finely chopped (it's nice but optional!)
Pre-heat the oven to 180°c or 350°f
Melt, on the lowest heat, the honey, olive oil, butter and cool slightly (if you have very runny honey and very soft butter skip this part). Mix in the flour (and baking powder) to the honey and butter. Add in the 2 eggs - once mixed, add in the lemon juice and rosemary. Put in the cupcake cases (that are already placed in a muffin case tin). Bake for about 22 minutes.
Topped with a lemon butter cream
(it is also optional, I only did half this recipe as I just love the cake without!! 5 cakes above and one below! The other six we ate warm with a pot of tea!)
for 12 (but not masses - you may want more!)
110 g / 1/2 cup soft butter
240 g / 2 1/3 cups icing/powdered sugar
4 or more tablespoons of lemon juice (check the texture before adding it all)
lemon zest to taste (optional)
Soften the butter. Add the sugar and lemon - I used a spoon, adding more juice when you need it. It should be fluffy and soft but not runny!! Once the cakes are cool you can spoon it on or pipe it on. You can chill them down (more the summer!) if you want the butter cream to harden a little but be careful it doesn't go too hard!
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One cake was saved... (he wasn't allowed any of the top and just a bite of the bottom!)
This was Aston earlier wishing Sophie a happy sixth birthday from far away....
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Welcome to my new members, very happy you are here, so thank you ...