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Mother’s Day Honey Cupcakes

Serves 12

65g unsalted butter, room temperature
95g sugar
2 eggs
195g all-purpose flour
1 tsp baking powder
½ tsp salt
65g buttermilk
35g RAW Organic Acacia Flower Honey
1 tsp vanilla extract

95g unsalted butter, room temperature
115g cream cheese, softened
375g icing sugar
3 tablespoons RAW Organic Honey (choose your favourite!)
Lemon zest to decorate
Edible flowers (optional)

1. Preheat oven to 350 degrees and line a 12 cup muffin pan with cupcake cases.
2. In a medium bowl, mix together the dry ingredients: flour, baking powder and salt then set aside.
3. In a small bowl, mix together the wet ingredients: buttermilk, RAW Honey and vanilla extract then set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on a medium speed until combined.
5. Add the eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
6. Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined.
7. Using an ice cream scoop, fill the cupcake cases about 2/3 full. Bake for 18-20 minutes, until a skewer inserted into a cupcake comes out clean.
8. Let the cupcakes cool in the cupcake tins for 5 minutes, then remove to a wire rack to finish cooling.

1. While the cakes a cooking and cooling, start the icing by beating the butter and cream cheese in an electric mixer, in the same way you began the cake mixture.
2. Gradually add the icing sugar and continue to mix, scraping down the sides of the bowl as needed.
3. Add the RAW Honey and beat one last time.
4. Scrape the icing into a piping bag and swirl the icing on top of the cooled cupcakes, going in a circular motion. (Make sure the cupcakes are completely cool before icing).
5. Top with an edible flower and some shavings of lemon zest.


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