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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
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
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.
