Lemon Cupcakes with Honey Bee Martinis

This deliciously paired duo is light and refreshing, perfect for an afternoon lunch with the girls or summer garden party. It's also been known to be popular amongst bridal showers and book clubs.

Lemon Cupcakes

3/4 cups self rising flour
1/2 tsp. baking powder
8 tbsp. butter softened
1/2 cup superfine sugar
2 eggs, lightly beaten
3 tbsp. grated lemon rind
2 tbsp. cream





topping
1 1/4 cups mascarpone cheese
4 tbsp. confectioners sugar
3tbsp. grated lemon rind

directions

pre-heat oven to 375 degrees and place cupcake liners in tin. Sift the flour and baking powder into a large bowl. Add the butter, sugar, beaten eggs, lemon rind and cream. Using an electric whisk beat together until smooth. Pour batter into liners. Bake for 15-20 minutes or until well risen and lightly golden brown on top. Remove from tin and place on wire rack to cool. For the topping, put the mascarpone cheese, confectioners sugar and lemon rind into a large bowl. Using an electric mixer beat on high until well blended. Only frost the cupcakes after they have completely cooled.

Honey Bee Martinis
1/2 tbsp. honey
1/ tbsp. water
2 oz. dark Jamaican rum
1/2 oz. fresh lemon juice

garnish
super fine sugar
lemon rind twist




directions

add honey to warm water in a cocktail shaker and shake until honey is thoroughly dissolved. Add the dark rum and lemon juice, then shake once more with ice. Strain into a chilled cocktail glass. Rim glass in sugar and garnish with a lemon twist. Enjoy!