Honey blueberry cupcakes
- Heat oven to 160degC fan bake. Line a standard muffin tin with 10 paper cases. Place softened butter, caster sugar, honey and vanilla in a bowl, then beat together with an electric mixer until pale and creamy.
- Beat in eggs one at a time. Sift dry ingredients together and stir just enough to combine into a creamy batter. Stir in blueberries (fresh or thawed from frozen).
- Three-quarter fill prepared cases and bake for 20 to 25 minutes or until a skewer inserted into the centre of one cupcake comes out clean.
- Remove to a wire rack to cool. Dust cupcakes with icing sugar before serving.