125g butter, softened
1/3 cup Capilano honey
1/3 cup caster sugar
1 teaspoon vanilla extract
1½ cups self raising flour
1/3 cup milk
60g softened butter
¼ cup Capilano honey
250g icing sugar mixture
2-3 teaspoons lemon juice
1 teaspoon finely grated lemon rind
yellow food colouring (optional)
Honey Bee Decoration
liquorice rolls (for stripes and antennae)
flaked almonds (for wings)
dark choc bits (for stingers)
black jelly beans (for heads)
blue writing icing tube (for eyes)
Preheat oven to 180 degrees Celsius. Line a 12 - hole 1/3 cup capacity muffin pan with paper cases.
Make cakes. Using an electric mixer, beat butter, honey, caster sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well between each addition. Add flour and milk and stir with a spoon until combined.
Divide mixture between paper cases. Bake 20 minutes or until golden and cooked through. Leave in pan for about 5 minutes, then transfer to a wire rack to cool completely.
Make frosting. Using an electric mixer, beat butter and honey until pale and creamy. Add icing sugar mixture, lemon juice and rind and beat on a low speed until combined. Add a few drops of food colouring and beat until mixed through. Add extra lemon juice, if necessary. Spread frosting over top of cakes and decorate.