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Bee Sting Cupcakes

Get Recipes from professional Pastry Chef Keiko

Prep and cook time: 45 minutes

Makes: 18 cupcakes



110g | 4 oz | ½ cup butter

110g | 4 oz | ½ cup sugar

1 egg, separated

Get Recipes from professional Pastry Chef Keiko

110ml | 4 oz | 7 tablespoon honey

250g | 9 oz |2 ½ cups plain (all-purpose) flour

1 tablespoon bicarbonate (baking) soda

4 tablespoon milk

300ml | 1 1/3 cups whipping cream


To decorate

125ml | 4 oz | ½ cup honey

75g | 3 oz | ¾ cup flaked almonds



  • Preheat the oven to 200 degrees Celsius. Grease an 18 hole bun tin with butter.
  • Beat the butter and sugar together in a mixing bowl until light and fluffy. Beat in the egg yolk. Slowly add the honey, beating well.
  • Sift in the flour and baking soda and gently stir into the mixture until just combined. Add enough milk to create a soft dropping consistency. In a separate bowl, whisk the egg white until stiff and fold it into the mixture until everything is smooth.
  • Spoon into the bun tin and bake for 25 minutes until golden. Leave in the bun tin for 5 minutes then place on a wire rack to cool. Whisk the cream until it is stiff.
  • Cut each cake in half horizontally. Spoon the whipped cream on each flat half and drizzle with honey.
  • Replace the tops of the cakes and drizzle with more honey. Press flaked almonds into the top of each cupcake.


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To see the cupcakes we offer, click here or take a look at the other cakes we have.

To see the other recipes we have, click here.

Click here to go to our Buttercream Cupcake recipe>>>>


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