Cat’S Eye Honeycakes

• 2-1/2 cups Flour
• 1/2 cups Honey
• 1/2 cups Sugar
• 2 teaspoons Baking Powder
• 1 cup Milk
• 1/2 cups Butter
• 1 teaspoon Vanilla
• 3 whole Eggs
• 1 whole Kiwi, Peeled, Quartered And Sliced (for The Cat's Eyes)
• FOR STOREBOUGHT FROSTING:
• 1 package (4 1/2 Oz. Size) Ready To Use Decorative Icing Tube In Orange
• 1 package (4 1/2 Oz. Size) Ready To Use Decorative Icing Tube In Black
• FOR HOMEMADE FROSTING (OPTIONAL):
• 1-1/2 cup Powdered Sugar
• 1/4 cups Butter, Melted
• 1 teaspoon Vanilla
• 2 Tablespoons Milk

1. Heat oven to 350u0b0F. Line 32 cupcake tins with paper baking cups. Beat flour, honey, sugar, baking powder, milk, butter, vanilla and eggs together until well blended.
2. Fill baking cups half full. Bake at 350u0b0F for 20-25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and cool completely.
3. For this recipe, you can use canned frosting, or make your own. To make your own, mix together powdered sugar and butter. Stir in vanilla and milk. Beat until smooth and of spreading consistency.
4. Frost and decorate with decorative icing and kiwi; the kiwi will be the Cat's Eyes encircled by the black frosting. A hint: dry the kiwi slice with paper towel before decorating so that it does not run into the frosting.
5. This recipe makes 32 honeycakes.

flour, honey, sugar, baking powder, milk, butter, vanilla, eggs, frosting, ready, ready, powdered sugar, ubc, vanilla, milk

Taken from tastykitchen.com/recipes/holidays/cate28099s-eye-honeycakes/ (may not work)