These syrupy cupcakes combine the delicate flavours of honey and lemon thyme, the perfect summer treat.
Makes 6 large or 12 small cakes.Products used:
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Non-Stick American Muffin Pan
MasterClass Electronic Dual Dry & Liquid Platform Scales
MasterClass Copper Finish Measuring Spoon Set
Ingredients:
For the cakes:
220g soft butter
1 tbsp honey
250g golden castor sugar
4 medium eggs
250g self-rising flour
2 tbsp milk
For the icing:
100g soft butter
50g icing sugar
2 tbsp honey
1 tsp lemon juice
1 tbsp picked lemon thyme
Method:
Pre-heat oven to 170°C.
Place the softened butter, honey and sugar into a mixing bowl. Mix together until light and fluffy.
Gradually add the eggs one at a time mixing in between each egg.
Fold in the flour slowly being careful not to over mix.
Add the milk to loosen the mixture a little, then divide the mixture into a six hole non-stick cake or muffin tin.
Bake for approximately 20 minutes.
While the cakes bake whisk together the remaining softened butter, lemon juice and icing sugar to make the butter icing.
When the cakes are baked and cooled pipe the icing on top of the cakes and finish with a drizzle of honey and a sprinkle of freshly picked lemon thyme leaves.
