Honeybee Lemon Cupcakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
Ingredients
for
15
- For the cupcakes
- ¾ cup milk
- ⅜ cup sunflower oil
- ¼ cup honey
- 2 tsps grated lemon zest
- 1 egg
- 1 ½ cups all-purpose flour
- 3 tsps Baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- For the glaze
- 2 Tbsps honey
- 2 tsps lemon juice
- To decorate
- 1 ⅛ cups yellow Sugar paste
- powdered sugar
- 36 strips black Licorice (finely chopped)
- ½ cup white Sugar paste
- 24 small flat Licorice candy
- 12 small, thin dry Spaghetti
- 2 Tbsps black Sugar paste
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in 12-15 bun tins.
2.
Beat together the milk, oil, honey, lemon zest and egg in a mixing bowl.
3.
Sift in the dry ingredients and mix until just combined.
4.
Spoon into the paper cases and bake for 20-25 minutes until golden.
5.
For the glaze: mix together the honey and lemon juice and heat gently until melted. Brush over the warm cakes. Place on a wire rack to cool.
6.
To decorate: roll out the yellow sugarpaste on a surface dusted with icing sugar. Cut out rounds with a scalloped edged cutter, the same diameter as the cakes.
7.
Press the sugarpaste rounds onto the cakes.
8.
Arrange 3 liquorice strips across each cake, cutting to fit.
9.
Cut the liquorice trimmings into semi circles for the mouths and press into the cakes.
10.
Roll out the white sugarpaste as before and cut out 24-30 small discs for the eyes and 24-30 for the wings.
11.
Attach to the cakes, as in the photo, with a dab of water.
12.
Press a liquorice sweet into each eye.
13.
Gently mould tiny pieces of black sugarpaste around one end of the spaghetti sticks
14.
Insert 2 spaghetti sticks into each cake for the antennae and leave to dry.
