Honey & Orange Cupcakes
Honey and orange infused sponge and buttercream with marzipan bees
Servings 12
Ingredients
For the marzipan bees
- 120 g Golden marzipan
- 6 squares Dark chocolate
- 50 g Flaked almonds
For the sponge
- 150 g Butter or baking spread
- 50 g Honey
- 100 g Caster sugar
- 2 Eggs large
- 1 Orange
- 1 tsp Orange extract
- 150 g Self raising flour
For the buttercream
- 150 g Butter or baking spread
- 50 g Honey
- 400 g Icing sugar
- 1 tsp Orange extract
Instructions
- To make the bees, roll chunks of golden marzipan into an oval shape. Lay them onto baking paper
- Melt the dark chocolate and paint the bees stripes and eyes onto the marzipan bodies using a small paint brush or a cocktail stick
- Push the flaked almonds into the bees bodies to make the wings
- Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper case
- To make the cupcakes, cream the butter, honey and the caster sugar together
- Add the eggs, the zest of the orange, 3 tbsp of the orange's juice and the orange extract. Mix well
- Fold in the self raising flour
- Bake the cupcakes for 15-20 minutes until golden brown. Leave to cool completely
- Make the buttercream by mixing the butter, honey, icing sugar and orange extract together until smooth. Pipe it onto the cupcakes or spread with a spoon
- Finally add the marzipan bees
- Store in an airtight container in a cool place, eat leftovers within 3 days