These little bite-size cakes have a light orange and honey sponge, topped with an orange and honey flavoured mascarpone icing (which is very quick and easy to make). Dried lavender buds are scattered on top to finish. You could always mix in some lavender into the batter as well for a more intense flavour, but personally I find that it ends up tasting a little too soapy!
I’ve used wildflower honey from The Cornish Bee Farm but any light, runny honey can be used in this recipe.
For the orange and honey cupcakes
- 50g runny honey
- 100g caster sugar
- 150g margarine
- 175g self raising flour
- 3 eggs
- zest of 1 orange
- 2 tsp orange juice
- 1 tsp baking powder
Pre heat the oven to 150°C. Line a mini muffin tin with paper cases (my tin had space for 24 cases, so I ended up baking 3 batches).
Put all the ingredients in a bowl and mix together until smooth. Transfer the batter into a piping bag, snip off the end and pipe into the paper cases. The cases need to be just under half full.
Bake in the over for 10-12 minutes until risen and firm to the touch. Leave to cool on a wire rack.
For the icing
- 200g mascarpone cheese
- 50g runny honey
- 1 tbsp orange juice
- dried lavender buds (to top the cakes)
Measure the cheese, honey and orange juice into a bowl and whisk together until smooth. Then top the cakes with the icing. I found it easier to transfer the icing into a piping bag. I then piped a blob on top of each cake and smoothed it down with a palette knife.
Sprinkle some lavender over the top of the cupcakes. Just before serving, drizzle a little extra honey over the top.
