Playful honey-sweetened cakes topped with creamy icing make tasty beehives. Busy buzzing bees fly around them just waiting to be snatched by sticky fingers. You can buy honeycomb at health food stores.
- Portion size 12 servings
- Credits : Canadian Living Magazine: Family Fun Guide, Summer 2013
MethodCupcakes: In large bowl, beat butter with sugar until fluffy; beat in honey. Beat in eggs, 1 at a time; beat in vanilla.
Whisk together flour, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into 12 paper-lined muffin cups.
Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 20 to 22 minutes. Remove from pan; let cool on rack. (Makeahead: Store in airtight container for up to 24 hours.)
Insert toothpick into centre of each jelly bean for stand. Using another toothpick, draw about 3 yellow stripes with coating chocolate around each jelly bean; draw on eyes and mouth, if desired. Using chocolate, stick on 2 almond slices as wings. Refrigerate on waxed paper–lined plate until set, about 10 minutes.
Icing: In bowl, beat together cream cheese, butter and vanilla until smooth; beat in sugar and cream until smooth and fluffy. Using pastry bag fitted with large plain tip, pipe icing onto cupcakes. Insert bees into tops. Garnish with honeycomb pieces. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Nutritional facts Per cupcake: about
- Fibre 1 g
- Sodium 145 mg
- Sugars 59 g
- Protein 5 g
- Calories 505.0
- Total fat 22 g
- Potassium 109 mg
- Cholesterol 85 mg
- Saturated fat 12 g
- Total carbohydrate 74 g
- Iron 9.0
- Folate 14.0
- Calcium 6.0
- Vitamin A 20.0