The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

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.

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