HONEY BEE CUPCAKES RECIPE | LAND O’LAKES
Tender, delicately flavored honey cupcakes are frosted with honey buttercream and decorated with jelly bean bumble bees.
Provided by Land O'Lakes
Categories Cupcake Buttercream Frosting Honey Frosting Cake Dessert Cake Dessert
Total Time 0 minutes
Prep Time 45 minutes
Yield 12 cupcakes
Number Of Ingredients 20
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.
Nutrition Facts : Calories 570 calories, FatContent 25 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 95 milligrams, SodiumContent 320 milligrams, CarbohydrateContent 87 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 3 grams
BEE STING CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This bee sting cake (aka bienenstich) may look daunting, but it's well worth the effort. Take each step at a time, and you'll be surprised how easy it is to make. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 21
Steps:
- For filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold., Whisk custard gently. Fold in half the whipped cream. Fold in remaining whipped cream. Cover and refrigerate., While custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside. , Punch down dough. Turn onto a lightly floured surface; roll into a 9-in. circle. Transfer to greased 9-in. springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. , Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over cake. Replace top of cake. Serve immediately. Chill leftovers.
Nutrition Facts : Calories 548 calories, FatContent 32g fat (16g saturated fat), CholesterolContent 178mg cholesterol, SodiumContent 314mg sodium, CarbohydrateContent 56g carbohydrate (18g sugars, FiberContent 3g fiber), ProteinContent 11g protein.
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