¼ cup margarine, left out on the counter for approximately 1 hour to soften
¼ cup sugar
¾ cup honey
½ cup soy milk
½ teaspoon vanilla
2 cups flour
1 tablespoon baking powder
¼ teaspoon salt
2 cups powdered sugar
½ cup honey
3 tablespoons lemon juice
For the cupcakes:
Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners.
In the bowl of an electric stand mixer on high speed, cream the butter and sugar until light and fluffy. On medium speed, mix in the honey, eggs, soy milk and vanilla until blended.
In a separate bowl, sift together the flour, baking powder and salt. On medium speed, mix into the batter until just blended. Scoop the batter evenly into the lined muffin cups.
Bake about 20 minutes; cupcakes are done when the tops spring back lightly to the touch or a toothpick inserted in the center comes out clean.
For the icing:
Place the icing ingredients in a small saucepan. Over medium heat, whisk the ingredients until the sugar and honey dissolve together; keep whisking to avoid clumps.
Using a spoon, drizzle over the tops of the cupcakes, or carefully pour over the cupcakes.