These are really easy and tasty, but should be eaten within a few hours of baking as they seem to get heavier after only 12 hours.
185g butter, softened
2/3 cup caster sugar
3 tbsp honey
1 1/2 cups plain flour, sifted
1 tsp baking powder
1 cup thick (double) cream
Preheat oven to 160ºC.
Place butter, sugar & honey in bowl & beat until light & creamy.
Add eggs, one at a time, & beat well.
Fold flour & baking powder into butter mixture.
Sppon mixture into 12x 1/2-cup capacity lightly greased non-stick muffin tins.
Bake in oven for 15-20 min or until cooked when tested with skewer.
Cool cakes on wire racks.
Spread cakes with cream.
Just before serving, drizzle with chilled honey.