HONEY COMB CUPCAKES – You will need the guidance of a big sister or adult to make this fun recipe.
Idea: Divide your siblings or friends into 3 groups and prepare a different part of the honey comb cupcakes.
This vanilla cupcake recipe makes for a dense, not too sweet base that can be used with virtually any icing and filling .
- 1 c. all purpose flour
- 3/4 c. sugar
- 1 1/2 tsp. baking powder
- pinch of salt
- 3 tbsp. unsalted margarine, at room temp.
- 1/2 c. Pareve milk
- 1 egg
- 1/4 tsp. vanilla extract
Preheat the oven to 325 degrees.
Combine dry ingredients with butter and beat on slow speed until you get a sandy consistency and all is combined. Gradually pour in 1/2 the milk and beat until milk is just incorporated.
Whisk egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scraping down the sides of the bowl). Continue mixing until the batter is smooth, but take care not to over mix.
Spoon the batter into muffin cups and bake for 20-25 min or until light golden. After removing them from the oven, let the cupcakes cool slightly on a wire rack before removing them from the pan to cool completely.
Honey Buttercream (American)
- 2 c. confectioners sugar
- 5 tbsp. unsalted butter at room temp.
- 2 tbsp. whole milk
- 1 tsp. vanilla extract
- 1/3 c. local honey
Beat the butter and sugar together on med. until the mixtures comes together. Turn the mixer down to slow and alternate adding milk & vanilla. Once all of the ingredients are incorporated, turn the mixer up to high and beat until light and fluffy (about 5 min). Fold in the honey and mix until combined.
I was able to find a stacked set of Hexagon Cookie Cutters at Sur La Table. Use one of the larger size cutters (the size closest to your cupcake size) for the outside and one of the smaller size cutters for the inside and remove the center. Once they’re cooked, we’ll fill them with poured sugar to create a “honey” glass effect.
- 2 c. all-purpose flour
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1/2 cup (1 stick) unsalted butter, room temp.
- 1 c. sugar
- 1 egg, lightly beaten
- 2 tbsp. milk
- 1/2 tsp. vanilla extract
- 1lb. of confectioners sugar
- 2 egg whites (use pasteurized or meringue powder for children or pregnant women)
- 1tsp. lemon juice
- 1tsp. almond extract
- 1/4 -ish c. of water
- 1 1/4 c. sugar
- scant 1/2 c. water
- 1tsp. lemon juice
- Chocolate Covered Almonds
- Reserved yellow icing from cookies
- Black icing for eyes & stingers
- Slivered Almonds
Start by laying out your almonds on a sheet of wax paper. Loosely drizzle them with the yellow icing to create “stripes” I like to use a squeeze bottle for most consistent flow. Let dry for 20min. Use the black icing to adhere the slivered almonds to the bee bodies. If you hold them in place for a few seconds, they’ll set long enough for you to let go. By the time you get to the last set of wings your first few bees should have tried and you can proceed with adding eyes and stingers. Let dry for at least 30min. before attaching to cupcakes with a dot of icing.