Name: Honey Bee Cupcakes
Prep time: 10 min
Cook time: 22 min
Cuisine: British
Ingredients: 60 g salted butter 60 g soft light brown sugar 4 tbsp clear honey 1 egg 1/2 tsp vanilla extract 2 tbsp apple puree 85 g self-raising flour 1/2 tsp ground cinnamon 1/4 tsp ground ginger; 200 g marzipan melted chocolate or writing icing 12 flaked almonds sprinkles

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Ingredients

60 g salted butter
60 g soft light brown sugar
4 tbsp clear honey
1 egg
1/2 tsp vanilla extract
2 tbsp apple puree
85 g self-raising flour
1/2 tsp ground cinnamon
1/4 tsp ground ginger

For the bees & flowers

200 g marzipan
melted chocolate or writing icing
12 flaked almonds
sprinkles

Method

Preheat the oven to 180°C/ 350°C/ Gas 4. Line a muffin tin with 6 paper muffin cases. Put the butter and sugar in a mixing bowl. Pout in the honey and beat everything together until fluffy.
In another bowl, beat the egg, vanilla, and apple puree, then beat this into the butter mixture. Sift over the flour, cinnamon, and ginger.
Now fold all the dry ingredients by running your spatula around the outside of the bowl and across the middle until everything is well mixed.
Fill the paper cases with the mixture. Bake for 18-22 minutes, until risen, golden and firm to the touch. Leave to cool on a wire rack.
To make the bees, shape the heads and bodies from marzipan and gently squash them together so the stick. Cut our flower shapes.
Paint on the bees’ faces and stripes using melted chocolate or writing icing. Push flaked almonds into the sides for wings. Press sprinkles into the flowers.