Busy Bees Honey Cupcakes with Honey Cream Cheese Frosting

  • Created By
    Chef Valentina
  • Shared On
    4/8/18
  • Posted In
    Cupcakes
Rating:
Servings:
12
Prep Time:
25
Cook Time:
20-25
Total Time:
45-50
A word from the cook
Honey cupcakes with little bees made with Royal Icing - how cute! And delicious of course.
Ingredients

For the Honey Cupcakes:
- 1/2 cup butter at room temperature
- 3/4 cup sugar
- 2 eggs
- 1 1/2 cups all-purpose or cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Rayeb milk
- 1/4 cup honey
- 1 teaspoon vanilla extract

For the Honey Cream Cheese Frosting:
- 250gm full-fat cream cheese (Kiri squares NOT spread)
- 1/4 cup (60gm) butter at room temperature
- 2 cups (240gm) powdered sugar
- 1-2 tablespoons cream or milk
- 1 sachet of vanilla sugar
- 1 tablespoon cocoa powder

For the decoration:
- 12 Royal Icing bees
- 1 teaspoon round white sprinkles
- 1 teaspoon golden vermicelli sprinkles

Instructions

1) Preheat the oven to 170-180° C. Line a cupcake tray with paper cases.

2) In medium bowl mix together dry ingredients: sifted flour, baking powder and salt and set aside.

3) In small bowl mix together wet ingredients: Rayeb milk, honey and vanilla and set aside.

4) In bowl of an electric mixer beat butter and sugar until creamy.

5) Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.

6) Gradually add dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined.

7) Fill cupcake liners about 2/3 full (I always use a piping bag).

8) Bake for 20-24 minutes, until toothpick inserted into cupcake comes out clean.

9) Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.

10) To make the cream cheese frosting: beat butter and cream cheese until creamy. Gradually add powdered sugar and continue mixing scraping down sides of bowl as needed. Mix in honey, vanilla sugar and cocoa powder.

11) Place the icing in a piping bag fitted with a round decorating tip and swirl the frosting on top of the cooled cupcake, going in a circular motion. Top with yellow and white sprinkles and royal icing bees.

4 Notes

  1. “Just made this for dinner tonight, so good! I had some trouble finding some of the ingredients so I substituted tahini and a red curry paste for the miso, also did shrimp instead of tofu (for pleasure of
    My fiancé haha) but I have to say to definitely make the soft boiled egg! It was the cherry on top ??”

  2. I made this for dinner tonight and omg is this INCREDIBLE. I subbed the chicken broth for veggie broth to make it vegetarian and I am sure it tastes just as good — if not better! I am definitely saving this and making it again. And again. Thanks for the post!!!

  3. Ever since first reading your blog, I have always wanted to make my own flour like you do, but I still don’t have my own mill! I would love to have one to make wonderful almond flour + share it with my apartment mates at college

  4. Thank you for this great post. Your ketchup recipe is a staple in my kitchen! I just made another batch yesterday 🙂