Yet another adventure into the world of Martha Stewart cupcakes. I’m so inspired by all of the glossy pictures of the pretty cupcakes in this book but the honey bee cupcakes were one of the ones that really caught my eye. Martha can make pretty much anything easy, she could make an ice sculpture with a butter knife and I’d think I could do it too after watching her. These though were definitely not the easiest cupcakes to make.
The cupcake base is pretty much a piece of cake, since it’s pretty much a spice and honey cake but it’s very sweet with the honey.
(Makes 20 cupcakes)
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup plus 2 tablespoons good quality honey (get the good stuff at Whole Foods, it seriously makes a difference)
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1/2 teaspoon finely grated lemon zest
Preheat oven to 325 and line standard cupcake tins with paper liner. Whisk together flour, baking soda, baking powder, salt and cinnamon.
With an electric mixer on high, beat eggs and sugars until pale and thick. Whisk together honey, milk, oil, and zest. On low speed, mix together honey into egg mixture. Add flour mixture in two batches, mixing until just combined.
Divide batter among lined cups, filling each 3/4 full. Bake, rotating halfway through, until golden brown (about 25 minutes). Cool on wire rack.
I made these cupcakes about two weeks before we actually ate the cupcakes (I kept them in the freezer though so don’t worry Kristin- I know you’re reading this). I had attempted to frost them with some leftover Swiss meringue buttercream which did not go well. The frosting separated so I decided I could save it by adding powdered sugar. Yeah, not the case. The frosting had to be dumped and I was so frustrated that I had to put the cupcakes in the freezer for a couple of weeks.
Meanwhile in cupcake land, I made up those little bees that top the cupcake. They were just about the easiest part of the cupcake, just tinting marzipan and putting little balls of alternating colors together and sticking almond wings in their sides. Easy peasy! I’m telling you, the frosting was the hardest part of this cupcake. I can’t tell you how many times I’ve completely messed up this frosting but it’s my favorite so I’ll never stop making it.
The frosting was supposed to look like little petals with the bees on top but that just wasn’t working for me. I decided just to dismiss Martha go ahead and do my own thing. Let me tell you, it was a good thing. So it didn’t look as pretty but it made it so much easier and they still looked pretty good so I wasn’t too concerned about it.
I ended up bring these to a work thingy and people oohhhed and ahhhhed over them (but I’m pretty sure it was just because of the little bees on top). I think these work people would like anything I brought them though. I can’t tell you how much these doctors love their sugar (and we’re talking diabetes doctors). And who doesn’t like a cupcake? They’re the perfect pre-portioned dessert!