Honey and nutmeg cupcakes

Ingredients

125 g	Butter, softened
½ cup	Caster sugar
1 tsp	Vanilla extract
¼ cup	Honey, plus extra to serve (Main)
2	Eggs
1 ¼ cups	Flour
1 tsp	Baking powder
½ tsp	Ground nutmeg (Main)
½ cup	Milk

Honey icing

125 g	Butter, softened
¾ cup	Icing sugar
1 Tbsp	Milk
¼ cup	Honey (Main)

Directions

1. Preheat oven to 160C. Beat butter, sugar, vanilla and honey with an electric mixer for 10-12 minutes or until pale and creamy.
2. Gradually add eggs and beat well.
3. Sift over flour, baking powder and nutmeg and beat well. Fold in milk.
4. Spoon into 12 x 1/2 cup-capacity muffin tins lined with cupcake papers.
5. Bake for 20 minutes or until cooked when tested with a skewer. Cool on racks.
6. To make the icing, beat butter with an electric mixer for 8 minutes or until pale and creamy.
7. Add icing sugar, milk and honey and beat for 6-8 minutes or until light and fluffy.
8. Ice cupcakes and top with extra honey to serve.