I’ve wanted to create a honey and lemon flavoured baked good for the past few weeks, ever since I was ill and drank nothing but hot water, with a teaspoon of honey and a wedge of lemon for three days straight. I figured something good should come of my sore throat!
Enter these adorable little cupcakes that I adapted ever so slightly from the Joy the Baker cookbook. The cakes are delicately flavoured with chamomile and complimented with the creamy honey icing, which is given a kick of spring-time with some lemon zest.
The batter is really easy to make up, using the Hummingbird Bakery technique of wet ingredients in to dry. The icing, also very simple, is double cream lightly whipped with honey, icing sugar and zest – trust me, it’s delicious, and I don’t even like cream.