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Add the butter to a mug and melt in the microwave for around 10-20 seconds.
Add the honey, egg and vanilla and beat with a fork until combined.
Add the sugar, flour and salt and beat again until fully combined and smooth.
Cook in the microwave for around 1 minute 15 seconds to 1 minute 30 seconds (depending on your microwave power), then allow to cool to room temperature.
Meanwhile, to make the frosting, add the butter and icing (confectioners') sugar to another mug and use a fork to cut the butter into the icing sugar until it reaches a clumpy texture, then beat with the fork until fluffy, around 1-2 minutes).
Spoon the frosting into a small piping bag or a ziplock bag fitted with an open star or plain round tip and pipe a swirl onto the top of the cooled cake.
(Optional) Drizzle with extra honey and serve immediately.