Honey and Lemon Cupcakes

Plain (all-purpose) flour 300 g (11 oz.)
Baking powder 1 tsp.
Eggs 5
Sugar 250 g (9 oz.)
Double (heavy) cream 180 ml (6 oz. / ¾ cup)
Butter 110 g (4 oz.), melted
Honey 3 Tbsp.
Lemon juice 125 ml (4 oz. / ½ cup)
Grated lemon zest 4 Tbsp.
Whipping cream 3 Tbsp.

Icing (optional):

Water 1 Tbsp.
Icing (confectioner’s) sugar 450 g (1 lb)
Butter 110 g (4 oz.), softened
Honey 1 Tbsp.
Yellow food coloring 2 drops

1. Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with paper liners.
2. Sift together flour and baking powder. Set aside.
3. Using an electric mixer, beat eggs and sugar until creamy and pale. Add cream, flour mixture, melted butter, honey, lemon juice and lemon zest. Beat until smooth.
4. Spoon batter into prepared muffin tin, filling each cup about three quarters full. Bake for 30 minutes or until a skewer inserted into the center of cakes comes out clean. Leave to cool on a wire rack.
5. Prepare icing. Whisk water, icing sugar, butter, honey and food coloring together until smooth. Spoon icing into a pastry bag and pipe onto cupcakes. Keep refrigerated until ready to serve.