BIRTHDAY BEE CUPCAKES 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:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.
• Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full with batter, using about 2 tablespoons in each. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling evenly among cupcakes, making sure filling does not touch sides of muffin cups. Evenly distribute remaining batter among cupcakes, making sure filling is completely covered.
• Bake 24 minutes or until surface of cupcakes appears dry. Cool 20 minutes; remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, stir food color into frosting until bright yellow; spoon into decorating bag fitted with #802 or #6 round tip. Starting at 12 o’clock on outer edge of each cupcake and using constant pressure on bag, pipe frosting clockwise for 6 or 7 rotations, working toward center and ending in tall peak. Decorate with honeybees and drizzle with honey.