1Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5.
2Fill a muffin tray, my tray holds twelve, with paper cases.
3Beat the margarine, sugar and honey together until pale and creamy, using a wooden spoon or hand-held electric whisk. I still like to use a wooden spoon and put a bit of elbow grease into it!
4Gradually add the eggs, beating softly between each one you add, I like to crack them in a cup first and not straight in the mixing bowl just in case there is a rogue one.
5Fold in the flour gently with a large metal spoon until all mixed together.
6Stir in the lemon juice to give a smooth consistency.
7So that I get an even amount I use an ice cream scoop to put the mixture into the cake cases.
8Bake these little beauties on the middle shelf of the oven for 20-25 minutes until risen and golden.
9I let them cool in the tray for a few minutes before popping them on a wire rack to finish cooling.
To make the buttercream,
1Beat the margarine in a bowl until smooth and creamy and then gradually add in the icing sugar, honey and lastly the less than pea size amount of the yellow food gel (that is the technical term for it!) I opted to pipe the buttercream and add some sugar bumblebees but finish them just how you fancy. In my photo you will see there are ten cupcakes... baker’s prerogative to try one and one for the baker’s mum.