Milk and Honey Easter Cupcakes

Now the daffodils are in bloom and the pale pink cherry blossom is just about to burst open in our garden I've been feeling so inspired. These milk and honey Easter cupcakes are a result of the lighter and warmer days (and increased chocolate temptation in the shops!). We have all enjoyed being outside so much more! I noticed today the apple blossom is nearly ready too. This time of year always makes me feel a bit cheerier.

These cupcakes were made in collaboration with Honey Tradition who supply the most incredible honey and bee pollen. It's literally the only brand I use. Although they have supplied the honey for this recipe all of the opinions expressed are my own and I'm so happy to work with this incredible company!

Springtime tones

I love the pastel tones of spring so wanted to incorporate those colours into the cupcakes - they're also synonymous with the little mini eggs you can find! And the pale blue icing reminds me of little robin eggs with the little fine chocolate shavings sprinkled over the top. Have you seen the tiny little mini chocolate eggs you can buy in the supermarkets now? They are so adorable!

The flavour of these cupcakes is deep and warming. The light brown sugar adds depth and pairs so well with the honey. Feel free to substitute for another sugar you have in the pantry though, they will all work well!

Buttercream Frosting

And maybe experiment with different coloured frosting? Pale pink, yellow or green would also look lovely. I've used a round piping nozzle to ice these cupcakes but you could also use an offset spatula or small palette knife to create a little nest effect.

INGREDIENTS

Cupcakes

• 125g softened butter

• 125g soft light brown sugar

• 2 large eggs

• 50g honey (2 tbsp)

• 1 tsp vanilla extract

• 2 tbsp whole milk

• 125g self raising flour

• 1 tsp baking powder

Buttercream Frosting:

• 125g butter

• 250g icing sugar

• 50g honey (2 tbsp)

• small amount of blue food colouring

• 30 mini eggs to decorate

• 1 square of dark chocolate

INSTRUCTIONS

1. Preheat the oven to 180 degrees C fan and line a muffin tray with cupcake or muffin cases

2. Place the butter and soft light brown sugar in a large bowl and cream together on a high speed until light and fluffy

3. Add the eggs, honey, vanilla extract and a tablespoon of the flour into the bowl and whisk again

4. Add the remaining flour, baking powder and milk into the bowl and gently whisk until fully combined

5. Evenly distribute the cake mix into each cupcake or muffin case and bake in the preheated oven for 15-20 minutes or until an inserted skewer comes out clean

6. Once baked remove from the oven and allow to cool on a wire rack

7. Begin making the frosting by beating together the butter, honey and icing sugar for 5 minutes at high speed until the colour lightens and the texture becomes silky

8. Add a very small amount of blue food colouring and beat again until the colour is evenly distributed

9. Once the cupcakes have cooled frost each cupcake with the buttercream and place three mini eggs on each to decorate

10. Finely grate the chocolate square over the cupcakes to finish