- 185g butter, softened
- 2/3 cup firmly packed soft brown sugar
- ¼ cup J. Friend and Co honey
- 1 tsp vanilla extract
- 2 eggs
- 1 ½ cups plain flour, sifted
- 1 tsp baking powder
- ¼ cup honey, extra, to decorate
Honey cream cheese icing
- 1 tsp honey
- ½ cup low-fat cream cheese
Preheat oven to 180C. Grease 12 individual 150ml-capacity cake tins (or use standard muffin tins). Place butter, brown sugar and honey in a bowl and beat until pale and creamy.
Beat in vanilla and eggs, one at a time. Stir in sifted flour and baking powder. Spoon into prepared cakes tins, dividing the mixture evenly.
Bake for 20 minutes or until a skewer inserted in the centre of one cake comes out clean. Invert onto a wire rack to cool.
Once cold, top with Honey cream cheese icing and a little extra dollop of honey. To make icing, stir honey into cream cheese until smooth.