Honey and orange madeleines

melted butter for greasing
2 tbsp caster sugar
60g unsalted butter
2 tbsp honey
2 eggs
extra 1/4 cup sugar
1 tsp vanilla extract
2/3 cup plain flour
1 tsp baking powder
finely grated zest of 1 orange
icing sugar for dusting

1. Preheat oven to 200C. Brush 2x12 hole madeleine moulds with melted butter and sprinkle with caster sugar. Stir butter and honey in a small bowl heavy based pan over a low heat util melted and combined. Remove from heat and cool to lukewarm.
2. Breggs into a medium mixing bowl. Add extra sugar and vnaill and beat until mixture is thick and creamy. Sift flours and baking powder over egg mixture. Fold in using a large metal spon until just combined.
3. Add cooled butter mixture and orange rind to batter and stir gently until well combined. Half fill each hole of prepared moulds with batter. When all holes are half filled, gently shake to settle mixture. Bake for 7-8 mins or until cakes are golden and bounce back when lightly pressed.
4. Stand on wire racks for 2-3 mins. While still warm carefully loosen with a knife. Lay flat side down and leave 3-4 mins to cool. Dust with icing sugar and serve immediately.