Delicious Honey Buns


55g/2oz butter, soft
55g/2oz soft light brown sugar
85g/3oz clear honey
1 free range egg
1/2 tsp vanilla extract
2 tbsp apple puree (cooked bramley)
85g/3oz self raising flour
1/2 tsp ground cinnamon
1/2 tsp ginger


Preheat the oven to 180c/350F/Gas 4/Fan 160. Line a muffin tray with 12 bun papers.
Beat together the butter, sugar and honey. Beat in the egg & vanilla followed by the apple puree, flour & spices.

Divide the batter between the paper cases and bake for 15-20 minutes, until risen, golden and firm to the touch (a skewer will come out clean when inserted into the middle of a cake).

Remove from the oven and leave to cool

You can decorate the cakes with bees and flowers (optional):

To make the bees, shape the heads and bodies from the marzipan and gently squash together so that they stick. Draw on the bees face and stripes using black writing Icing (or press on a mixture of coco powder and a little water using a toothpick long ways) and push flaked almonds into the sides for wings. Colour some of the fondant icing pink and some lilac. Cut out flower shapes using mini cutters and press some sprinkles into the flowers. Arrange a large flower on top each of the cupcakes and place the bees on top.

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