Honey butterfly cakes with honey-butter frosting

Makes 8-9, takes 30 minutes

1. Make the frosting by creaming the butter and icing sugar. Beat in the honey and lemon juice and refrigerate to firm for up to an hour before use.
2. Put nine individual paper cake cases in a bun tin and preheat the oven to 180˚C/fan 160˚C/gas 4.
3. Cream the spread, honey and vanilla extract together until completely combined.
4. Gradually beat in the eggs. If the mixture curdles (separates), add a little of the flour.
5. Fold in the flour and spoon into the paper cake cases. Bake for 20 minutes until risen and golden. Transfer to a wire cooling tray until cold.
6. Cut off the risen tops of the buns and put a teaspoonful of frosting on top. Halve the tops to make butterfly wings and stick on top of the buns.