Serves: 24
Preparation time: 10 minutes
Cook time: 20 minutes
Baking is always a treat but with Dromona Butter in the mix, these beautifully moist honey drizzle cakes are guaranteed to go down a treat!
1) Grease up the cupcake tins/moulds with approximately 10g of softened butter – enough for 24 cupcakes. Preheat the oven to 160°C.
2) In a bowl, beat together the butter and sugar for 2 minutes, until light. Add in the honey and beat for a couple more minutes.
3) One by one, beat the eggs into the mixture and then fold in the flour and ginger, finishing with the lemon juice.
4) Divide the mixture between the buttered-up cupcake tins/moulds and bake for 20 minutes, until risen, golden and springy. Cool on wire racks for 15 minutes.
5) To make the glaze, melt the butter in a small pan, remove from the heat and stir in the honey and icing sugar using a whisk.
6) Dip the tops of the honey cakes into the warm glaze or drizzle over thickly with a spoon. If the glaze gets too solid, warm it through very gently to melt. Put the glazed cakes back on the wire racks to set.
125g Dromona Butter, softened
75g light soft brown sugar
140g honey
2 eggs, beaten
225g self-raising flour
1 tbsp lemon juice
1 tsp ground ginger
For the Honey Glaze
100g Dromona Butter
70g honey
125g icing sugar
