Honeybee Cupcakes

Name: Honeybee Cupcakes
Yield: Makes 12 cupcakes
Ingredients: 115 g/4 oz ready-to-roll fondant icing, white; gel or paste food colouring, yellow, black; 115 g/4 oz/1 cup self-raising (self-rising) flour, sifted; 15-30 ml/1-2 tbsp milk; 65 g/2½ oz/¼ cup honey; 2 eggs, lightly beaten; black food pen or writing icing; 20-30 almond flakes (slices); 15 ml/3 tsp lemon juice; 15 ml/3 tsp honey; 350 g/12 oz/3 cups icing (confectioners’) sugar, sifted; 175 g/6 oz/¾ cup butter; 5-10 ml/1-2 tsp milk (if required); 115 g/4 oz/½ cup butter; 50 g/2 oz/generous ¼ cup caster (superfine) sugar

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

Cupcakes for Kids

By Rosie Anness and Cortina Butler

Published 2014

About

Honey-flavoured cupcakes are topped with piped honey-and-lemon buttercream beehives. We have had fun making bees from ready-to-roll fondant icing, but it is possible to find ready-made edible bee decorations if you prefer.

Ingredients

For the Cakes

115 g/4 oz/½ cup butter
50

Cake
Birthday

Method

Preheat the oven to 180°C/350°F/Gas 4. Line a muffin tin (pan) with cupcake cases.
Cream the butter for a few minutes until soft and pale. Add the sugar and honey and continue to beat until the mixture is pale and fluffy.
Gradually add the li