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April 10, 2019


225 g softened unsalted butter
225 g caster sugar
225g Self Raising Flour
1 tsp baking powder
4 eggs
1 tsp vanilla essence
lemon curd
300g whipping cream
1 Tbsp Nature's Gold "A Sweeter You" Manuka honey with Ginger + 1-2 pieces of ginger from the jar. (If you are piping the frosting, the ginger will need to be very finely chopped.)
Cream Cheese Frosting
1 cup softened cream cheese
1/2 cup butter, softened
3-4 cups sifted icing sugar
1 tsp vanilla essence
1 tsp lemon juice


Filling:  Whip the cream on high speed of an electric mixer until stiff peaks form, fold in the finely chopped ginger and the Ginger honey and refrigerate.

Frosting:  Beat the butter in an electric mixer on medium speed until soft and creamy.  Add the cream cheese and beat on low speed for 1 minute.  Add the vanilla and lemon juice.  Gradually add 3 cups of icing sugar on low speed a little at a time until well combined, then increase the speed.  If stiff peaks do not form add more icing sugar.  Refrigerate.  Preheat the oven now.

Cakes:  Place all of the ingredients into a bowl and beat until smooth.  Spoon into patty cases and bake for 20 minutes at 175 C.  When cold, remove some of the cupcake from the middle with a cupcake corer or a knife and fill the cakes with some lemon curd and the honey cream.  Frost with the cream cheese frosting and decorate as you like!


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