Little Honey Cakes


Makes 12

185g butter, softened
2/3 cup firmly packed soft brown sugar
1/3 cup Mother Earth Manuka Honey
1 tsp vanilla essence
2 eggs
1 1/2 cups plain flour, sifted
1 tsp baking powder
1/4 cup Mother Earth Manuka Honey, extra, to decorate

Honey Cream Cheese Icing:
2 tsp Mother Earth Manuka Honey
1/2 cup low-fat cream cheese

1. Preheat oven to 180°C. 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.
2. 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.
3. 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.
4. Once cold, top with Honey Cream Cheese Icing and a little extra dollop of honey (Mother Earth Liquid Honey has the ideal squeeze control for this!). To make icing, stir honey into cream cheese until smooth.

Tip: These little Honey Cakes are light and quite sponge-like and are best eaten within two days of making. But they’re so delicious they won’t last long!