Bee Cupcakes
Equipment
- 1 Muffin tin (12-cup)
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small mixing bowl
- 1 handheld or stand mixer
- 2 rubber spatulas
- 1 Whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 wire cooling rack
- 1 piping bag
- 2 small round piping tips
- 1 small offset spatula or butter knife
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1/4 cup honey
- 1/2 cup unsalted butter softened for frosting
- 2 cup powdered sugar sifted for frosting
- 2 tablespoon milk for frosting
- 1 teaspoon vanilla extract for frosting
- 2 to 3 drops yellow gel food coloring for frosting
- 1/4 cup chocolate chips melted for decoration
- 12 yellow candy-coated chocolates for bees
- 24 sliced almonds for wings
Instructions
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, and salt until well combined.
- In a separate bowl beat the softened butter and granulated sugar with a mixer until pale and fluffy, about 2 to 3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
- Mix the milk and honey together in a small bowl or measuring cup until the honey is mostly dissolved.
- Add the dry ingredients to the butter mixture in two additions, alternating with the milk-honey mixture, beginning and ending with the dry ingredients, and mix just until combined.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, beat the softened butter for the frosting until creamy and smooth.
- Gradually add the powdered sugar to the butter, mixing on low at first, then increasing to medium until fully combined.
- Add the milk and vanilla extract to the frosting and beat until light and fluffy, adjusting with a little more milk or sugar to reach a pipeable consistency.
- Tint the frosting with yellow gel food coloring, adding a drop at a time and mixing until you reach your desired shade.
- Transfer the yellow frosting to a piping bag fitted with a round tip and pipe swirls or domes onto each cooled cupcake.
- Melt the chocolate chips in a microwave-safe bowl in short bursts, stirring between each, until smooth, then let cool slightly.
- Use a small piping bag or a parchment cone filled with the melted chocolate to draw stripes and tiny eyes on each yellow candy-coated chocolate to create bee bodies.
- Gently press two sliced almonds into the frosting behind each candy bee as wings.
- Place one decorated bee on top of each cupcake, pressing lightly so it adheres to the frosting, then chill for 10 to 15 minutes to set the decorations before serving.
Notes
For best results, make sure all refrigerated ingredients are at room temperature before you start so the batter emulsifies smoothly and bakes evenly. Do not overmix once the dry ingredients are added, as this can make the cupcakes dense instead of light and fluffy. If your frosting seems too soft to hold shape, chill it for 10 to 15 minutes and re-whip briefly; if it is too stiff, add milk a teaspoon at a time. Gel food coloring is preferable to liquid because it keeps the frosting from becoming runny and gives a more vibrant yellow. Assemble the bee decorations just before serving on very hot days to prevent the chocolate details from smudging, and store leftover cupcakes in an airtight container at cool room temperature for up to two days or refrigerate for longer freshness, bringing them back to room temperature before eating.
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