The Barefoot Hippy is where we share the recipes from Hippy Soap Co's products & more, so you can create your own

Small cakes & muffins

Lemon-Honey Cupcakes

• 150g Self Raising Flour
• 150g butter, softened
• 100g caster sugar
• 50g honey
• Finely grated zest of 1 lemon
• 2 eggs, beaten
• 3 tablespoons lemon juice

To decorate:
• 100g butter, softened
• 225g icing sugar
• 50g cream cheese
• 1 tablespoons honey
• 1 teaspoon finely grated lemon zest
• Few drops of yellow food colouring
• Edible sprinkles, sugar flowers or tiny sweets

1. Preheat the oven to 190°C. Put 12 paper cup cake cases into a muffin tray.
2. Beat the butter, sugar and honey together until pale and creamy, using a wooden spoon or hand-held electric whisk. Beat in the lemon zest. Gradually add the eggs, beating well between each addition.
3. Sift in the Self Raising Flour and fold it in gently with a large metal spoon until combined, then stir in the lemon juice to give a soft consistency.
Spoon the mixture into the cake cases.
4. Bake on the middle shelf of the oven for 20-22 minutes until risen and golden. Cool in the tin for a few minutes, then transfer the cakes to a wire rack to cool completely.
5. To make the frosting, beat the butter in a bowl until smooth and creamy.
Gradually sift in the icing sugar, beating well between each addition. Beat in the low fat soft cheese, honey, lemon zest and food colouring. Pipe or spread on top the cakes, then decorate