Honey Bee Cakes
- For the muffins
- 1 ⅔ cups self-rising flour
- 2 tablespoons light brown sugar
- ¼ cup butter (melted)
- 2 small, ripe Banana (mashed)
- 2 eggs (beaten)
- 2 tablespoons clear honey
- 5 tablespoons milk
For the muffins: heat the oven to 190°C, 170° fan) 375°F, gas 5. Place paper cases in a 12 hole muffin tin.
Put the flour, sugar, butter and bananas in a mixing bowl and mix together until combined.
Whisk together the eggs, honey and milk and stir into the other ingredients until just blended.
Spoon the mixture into the paper cases, filling almost to the top.
Bake for 15-20 minutes until risen and firm to the touch. Cool on a wire rack.
Gently warm the honey and spoon a little over each cake.
For the 'bees': divide the sugarpaste into 12 equal pieces. Break off a small piece from each and set aside for the 'heads'. Roll the remaining larger pieces between your palms to form the 'body' shapes. Roll the smaller pieces into balls. Place the' bodies' on the muffins and attach the 'heads' with a dab of honey.
Pipe stripes on the' bodies' and 'faces' on the' heads' with brown piping gel. Attach 2 flaked almonds to each 'body' to form the wings.