Honey and Sour Cream Cupcakes

1. Preheat the oven to 160ºC/325ºF. Line a cupcake tin with paper cases.

2. Cream together the butter and honey. Add the eggs and vanilla and beat and until light and fluffy.

3. Add half of the dry ingredients, then half the sour cream, then the rest of the dry ingredients and the rest of the sour cream. Fold until just combined.

4. Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool.

5. To make the frosting, cream the butter and add the icing sugar and whisky. Beat for 5-10 minutes until creamy and smooth.

6. Frost the cupcakes and decorate with chopped pecans.