• 250 ml (1 C) buttermilk
  • 125 ml (½ C) butter
  • 125 ml (½ C) Rhodes Honey
  • 5 ml (1 t) vanilla essence
  • 4 eggs
  • 375 ml (1½ C) caster sugar
  • 500 ml (2 C) cake flour
  • 20 ml (4 t) baking powder
  • pinch of salt

Honey Butter Icing

  • 250 ml (1 C) butter, softened
  • 500 ml (2 C) icing sugar
  • 125 ml (½ C) Rhodes Honey
  • 15 – 30 ml (1 – 2 T) milk


  1. In a saucepan, heat the buttermilk, butter and Rhodes Easy to Squeeze Honey together.
  2. Whisk well and remove from the heat and add the vanilla essence.
  3. Beat the eggs and sugar together until light.
  4. In a separate bowl, sift together the flour, baking powder and salt.
  5. Whisk the flour mixture into the egg mixture, alternating with the milk mixture.
  6. Pour the batter into the cavities of a muffin pan that you’ve lined with paper cupcake cases.
  7. Bake in the oven preheated to 180 °C for 12 - 15 minutes.
  8. Cool.
  9. Make the honey butter icing by beating together the butter and the Rhodes Easy to Squeeze Honey until smooth, pale and light.
  10. Add the icing sugar and beat until well mixed and smooth.
  11. Add 15 - 30 ml (1 - 2 T) milk to soften the consistency if required.
  12. Ice the top of each cupcake with a generous serving of the honey butter icing and decorate as desired.


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