Method

1. Pre-heat oven to 180°C, fan-forced.
2. Using electric beaters, combine the butter, sugar and honey until light and fluffy.
3. Add the eggs, one at a time.
4. Add the flour, milk and vanilla and mix until just combined. Be careful not to over mix to keep your cupcakes light and fluffy.
5. Line a cupcake tin with cupcake paper cases. Spoon the mixture into 12 cases.
6. Bake for 15 minutes until golden and cooked through. Transfer to a cooling rack to cool.
7. To make the icing, combine the butter, honey and icing sugar together. Using electric beaters, whisk until light, fluffy and pale in colour.
8. Spread the icing over cooled cupcakes or use a piping bag to pipe the buttercream on.
9. Decorate with honeycomb or mini bees.