LIME & HONEY FAIRY CAKES
250g (9oz) unsalted butter, at room temperature, plus extra for greasing 125g (4½oz) caster sugar 125g (4½oz) clear honey (blossom or Australian eucalyptus), plus a little extra for drizzling 2tsp finely grated lime zest Juice of ½ a lime A few drops of natural vanilla extract 4 medium free-range eggs 250g (9oz) self-raising flour
For the honey butter icing (optional)
150g (5½oz) unsalted butter 150g (5½oz) icing sugar 1 small lime Clear honey, for drizzling Preheat the oven to 190°C/ gas 5. Grease 16 holes of two 12-hole cupcake or muffin tins, or line them with paper cupcake cases.
In a mixer, beat the butter, sugar and honey together until pale and creamy. Beat in the lime zest, juice and vanilla extract. Still beating, add the eggs, slowly, one at a time. Last, while still beating, add the flour slowly, until everything’s well combined.
Spoon the mixture evenly into the holes or cases, drizzle with honey and bake for 18-20 minutes or until done. If the tops are getting brown too fast, cover them with tin foil. Cool for at least 10 minutes before taking them out of the tin.
To make the icing, beat the butter, icing sugar and juice of the lime until light and creamy. Spoon over the cooled fairy cakes and top with the zest of the lime and a drizzle of honey.