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Lemon Honey Cupcakes
2.5 cups flour
1 tsp baking powder
1 pinch of salt
1 cup sugar
1 cup melted honey (or warmed liquid honey)
zest of 1 lemon
1/2 cup melted butter or margarine
Preheat oven to 175C. Line an 18 muffin baking pan with muffin cups. Beat eggs and sugar until very fluffy and bubbly. Quickly beat in lemon zest and melted butter. Sieve over flour, baking powder and salt and beat in just until incorporated and without lumps. Fill into 18 muffin cups and bake for about 20 - 25 minutes.
Remove from pan and let cool completely.
frosting + topping
1 can (250gm) Morfat vegetable cream (contains skimmed milk, vegetable oils and emulsifiers) or use anything similar
200gm sweetened condensed milk
a pinch of salt
some candied lemon jellies, if desired
Beat vegetable cream for about 4 minutes using a mixer on high speed until light and fluffy. Slowly add in salt and condensed milk beating continously until well combined. Place in fridge for about 2 hours. Frost the completely cooled cupcakes as desired and place a lemon jelly on top of each cupcake.