Posted on Tuesday, 25th January 2011 by Grace Massa Langlois
I know it’s still winter, but why not welcome spring a little early with Beehive Cupcakes. These sun coloured Honey-Kissed Yellow Cupcakes with Meringue Icing scream spring.
I picked up a copy of the Donna Hay Magazine the other day and the latest edition was all about Spring with it’s brilliant yellow cover, featuring Golden Delights and highlighting an ingredient that embodies the season – Honey.
Ever since the first snowfall of the winter season I’ve secretly longed for spring. It’s one of my favourite seasons of the year.
For me, it marks the beginning of a new year. After all, it is a celebration of rebirth. We start planting flowers and they start blossoming. Our days are longer and they’re filled with sunshine. We go from dull and grey to bright and colourful. The birds are chirping and the bees are buzzing.
I am looking forward to getting back outdoors and fussing in the garden. I can’t wait to hear even the most familiar sounds of spring; lawn mowers on the weekends; bells jingling from the ice cream carts and the sound of the pound from the kids dribbling the basketball.
But most of all, now that my kids are older, I can’t wait to hear the laughter coming from young children playing in their yards; it’s music to my ears.
You can tuck this recipe away and try it closer to spring but why not bring a little sunshine in and create a little buzz with these Beehive Cupcakes? The Honey-Kissed Yellow Cupcakes are light and moist and decadently topped with thick, fluffy and marshmallowy Meringue Icing.
(From Donna Hay Magazine, Issue 53)
Makes 12 standard cupcakes (½-cup capacity muffin tin)
- Honey-Kissed Yellow Cupcakes
- Meringue Icing
Honey-Kissed Yellow Cupcakes
- 1¼ cups (185 g) plain (all-purpose) flour
- 1 teaspoon baking powder
- 125 g butter (1 stick (½ cup) plus 1 tablespoon), softened
- ¾ cup (165 g) caster (superfine granules) sugar
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 2 eggs
- ½ cup (125 ml) milk
- Preheat oven to 160° C (325° F). Line 1 standard muffin tin with paper cases.
- Using a fine mesh sieve, sift flour and baking powder into a small bowl, whisk to combine, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment on medium speed, beat the butter, sugar, vanilla and honey until light and creamy.
- Add the eggs one-at-a-time, beating until well combined after each addition.
- Add the flour mixture in two additions, alternating with the milk, and beating until just combined after each.
- Divide batter evenly among cups.
- Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, 20 to 25 minutes.
- Transfer tin to a wire rack to cool for 5 minutes; remove cupcakes from tin and return to wire rack to cool completely.
- 1 cup (220 g) caster (superfine granules) sugar
- ¼ cup (60 ml) water
- ¼ teaspoon cream of tartar
- 3 egg whites
- Place the sugar, water and cream of tartar into a small-sized saucepan; set over high heat and stir until the sugar is dissolved.
- Bring to the boil and then reduce heat to low and simmer for 3 minutes.
- In the bowl of an electric stand mixer fitted with the whisk attachment on high speed, whisk the egg whites until soft peaks form.
- While the motor is running, gradually add the sugar mixture and whisk until thick and glossy.
Assembling Beehive Cupcakes
- 1-inch round cookie cutter
- Yellow sanding sugar (large coloured sugar granules), to decorate
- Use the cookie cutter to cut a round from the centre of each cupcake.
- Cut each round in half to create bee wings.
- Transfer the Meringue Icing to a pastry bag fitted with a ½-inch (3-cm) plain tip.
- Pipe icing into hollowed out cupcake and then continue to pipe icing to create beehive.
- Attach the wings and sprinkle with sanding sugar.
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Tags: after school treat, afternoon tea, cake, cakes, cupcakes, dessert, desserts, Donna Hay recipes, food, frosting, gourmet cupcakes, icing, individual dessert, individual desserts, meringue, mini cakes, quick desserts, small cakes
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes