BEE CUPCAKE CAKE RECIPES

Steps:

• Heat oven to 350°F. Place paper baking cups into 12 muffin pan cups; set aside.
• Combine flour, baking powder, and salt in bowl; set aside. 
• Place sugar and 1/2 cup butter into large bowl; beat on medium-high speed until well mixed. Add eggs, 1 at a time, beating well after each addition. Beat in 1/4 cup plus 2 tablespoons honey, lemon zest and vanilla. Add flour mixture, alternately with milk, beating well after each addition.
• Spoon batter evenly into prepared muffin pan cups. Bake 18-20 minutes or until toothpick inserted into center comes out clean. Cool completely. 
• Place jelly beans onto parchment paper. Drizzle melted chocolate over jelly beans to look like bumble bee stripes. Immediately arrange 2 almonds slices to look like wings. Let stand until chocolate is set. 
• Combine 1 cup butter and 1/3 cup plus 2 tablespoons honey in large bowl until well mixed. Gradually add powdered sugar, beating at medium speed until creamy and smooth. (Frosting will be thick.)
• Spoon frosting into piping bag fitted with large round tip. Pipe frosting onto cupcakes to look like beehive. Decorate with jelly bean bumble bees; drizzle with honey as desired. 

Steps:

• For the Cakes:
• Preheat the oven to 350ºF/175ºC
• Beat butter, sugar and salt until soft and creamy.
• Add eggs, one at a time, and then add yoghurt. Do not overbeat.
• In a separate bowl mix the flour, almond flour and baking powder.
• Add to the egg mixture.
• Fill12 cupcake cases and bake for 25 mins.
• Cool on a wire rack
• For the Custard
• Warm the milk with the scraped vanilla bean seeds.
• Whisk the egg yolks and sugar until combined and add the flour and salt , mix until smooth.
• Whisk in half the warmed milk to the egg mixture, and combine, making sure there are no lumps.
• Pour the rest of the milk into the mixture and return to the stove.
• Let the mixture thicken by whisking all the time. Once it is thick, add the butter and essence and mix thoroughly, then take it off the stove and allow to cool.
• For the Almond Topping
• In a small saucepan add butter, honey, sugar , cream and salt and simmer for 3 minutes allowing it to boil and turn a golden colour and thicken. Add the almonds and cool slightly. This mixture needs to be added to the cupcakes while still warm, as the caramel hardens when cold.
• To Assemble
• Cut the cooled cupcakes in half.
• Add the topping to the top of the cupcake before you fill with custard. It is much easier this way.
• Fill with custard. Dust with icing sugar.