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.
Beehive Cupcakes
(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.
Meringue Icing
- 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.
- Enjoy!
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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
Comments (67)
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January 25th, 2011 at 12:01 pm
Looks wonderful and delicious! Am drooling at your amazing photos…
January 25th, 2011 at 12:10 pm
Can’t you just wait until spring/summer. Boy do these gorgeous cupcakes remind me that it’s just around the corner.
January 25th, 2011 at 12:15 pm
That is beautiful.
January 25th, 2011 at 12:34 pm
Oh, happy happy!! These totally brightened my day (would be even brighter if I could have some!!)
January 25th, 2011 at 12:38 pm
these cupcakes look delightful! i love the brightness of the yellow… makes me look forward to spring. =)
January 25th, 2011 at 1:24 pm
Your cupcakes look so pretty! I’m wishing desperately for spring around here, so much snow!
January 25th, 2011 at 1:35 pm
Thanks! Vicki there’s a ton of snow here too and bitter cold but I felt bad complaining about it the other day when I was speaking with my mother in law. She is from Northern Ontario and they’ve had temperatures of below 40, can you imagine?
January 25th, 2011 at 1:36 pm
I wish for an early spring every day!
January 25th, 2011 at 1:38 pm
Thank you – I was hoping to brighten everyone’s day just a little.
January 25th, 2011 at 1:47 pm
So cute! I too long for spring (It just snowed again here. Sigh)
January 25th, 2011 at 2:10 pm
How beautiful your cupcakes look ! I’m sure they taste great, too. This just cheered me up. Thanks for reminding me that spring is about to come although it doesn’t seem like it.
January 25th, 2011 at 2:11 pm
I don’t feel the least bit spring-like yet, but I just might if I had one of those gorgeous cupcakes!
January 25th, 2011 at 2:22 pm
These are so cute. I love Donna Hays’ magazine.
January 25th, 2011 at 2:24 pm
These cupcakes looks so bright and cheerful. A perfect winter pick-me-up!
January 25th, 2011 at 2:39 pm
Gorgeous! It’s been so cold around here that it’s nice to see something so sunshiney!
January 25th, 2011 at 3:10 pm
Your photos are so amazing; they almost made me forget to check out the recipe! And you just proved the oldest rule: Eyes eat first! And I totally fell in love with your meringue icing! Thank you for sharing
January 25th, 2011 at 3:23 pm
Thank you for making my day a little sunnier! Light and bright with the warm flavor of honey. Delish!
January 25th, 2011 at 3:45 pm
Oh Grace! These are absolutely breath-taking pictures. How’d you do all those different backgrounds and such? It looks so pro and pretty
All that aside, these cupcakes look downright scrumptious!
January 25th, 2011 at 4:09 pm
Your photos are all just amazing!!!!
WOW!!!
Perfect! Well done the cupcakes look so delicious, the yellow is so happy.
January 25th, 2011 at 4:10 pm
Thankfully I have a sister that can sew. I picked up some different fabrics and she created sweeps for my light box. The yellow and white striped background, don’t laugh, is actually a scarf I picked up a while back (not to wear) that I thought may work at some point with something I baked.
January 25th, 2011 at 4:11 pm
Thank you – The meringue icing is so delicious and it’s the first time I’ve made it this way.
January 25th, 2011 at 5:33 pm
Oh those look so warm and sunny! Gorgeous photos! Love that you used a scarf as background. Hey, whatever works!
January 25th, 2011 at 5:35 pm
Exactly what I was thinking when I picked it up, figured it might come in handy somewhere along the line. It was a great buy only a few dollars.
January 25th, 2011 at 5:36 pm
Thank you so much!
January 25th, 2011 at 6:15 pm
Gracie, you’ve done it again. Incredible photos…and delicious cupcakes!
January 25th, 2011 at 6:44 pm
Thank you so much Lizzy!
January 25th, 2011 at 8:23 pm
These look so summery & fun I’m going to have to make them.., (we’re in the thick of summer down under!!)
January 25th, 2011 at 8:24 pm
Hi Grace
wow….now talk about just blowing me away with all those gorgeous images!! so many different backgrounds, you are becoming quite the stylist in addition to your culinary skills! I just love that cupcake too, I bet it just melted in your mouth!
This is definitely #1 on the top 9!
Dennis
January 25th, 2011 at 8:27 pm
Such happy happy cupcakes, just what I needed today!
January 25th, 2011 at 9:05 pm
As soon as I saw these I had a little pang of longing for spring. It’s my favourite season too, the blooming of my mom’s lavender hedge (hrm, it’s out of control beauty!) and the smell of the blossoms on the trees. Such a gorgeous recipe. I would not be trusted around that meringue icing, it’s highly likely I’d stick my finger in the centre of one … or two.
January 25th, 2011 at 9:46 pm
Oh these cupcakes look amazing and they sure do call for spring! I love honey in dessert and yeast goods so I know I’m going to love this recipe
January 25th, 2011 at 10:56 pm
Ok, so these cupcakes are perfect, and definitely not just for spring! I would definitely eat one of these any day, and I am sure one big bite would bring a smile to my face.
January 25th, 2011 at 11:49 pm
I can’t wait till spring to eat these! Love love love your photos! Totally brightened up my evening!
January 26th, 2011 at 4:31 am
These are beautiful and I too cannot wait to hear the voice of a grandchild!
January 26th, 2011 at 6:36 am
Our inspiration can come from a multitude of places…so why not magazines where they’re a step ahead all the time ;o)
These cupcakes turned out exquisite…Brava.
Flavourful wishes,
Claudia
P.S. I found you on one of my friend’s blog and decided to come pay you a visit
January 26th, 2011 at 12:13 pm
Adorable. Perfect for a winter pick me up.
January 26th, 2011 at 12:34 pm
Thank you Claudia and thank you to your friend for sending you over!
January 26th, 2011 at 2:04 pm
In my mind I’m already in spring, these look scrumptious.
January 26th, 2011 at 2:19 pm
[...] This post was mentioned on Twitter by CajunChefRyan, Grace Langlois. Grace Langlois said: In case you missed it – New Blog Post – Beehive Cupcakes http://goo.gl/ZcAVN #sweets #desserts #cupcakes #fbz [...]
January 26th, 2011 at 4:09 pm
Just gorgeous pictures and cupcakes! Thanks for the reminder that spring will be right around the corner soon.
January 26th, 2011 at 8:11 pm
Just wanted to let you know that these pictures all look fantastic!!!
January 26th, 2011 at 8:41 pm
these are so pretty Grace and yes, they do make me hopeful that spring will be here soon!! thanks for sharing!
January 26th, 2011 at 9:14 pm
I already left a message above, but I had to come back and say that your daughter’s photos are as good – if not better – than the cover of Donna’s magazine. Just beautiful.
January 26th, 2011 at 9:28 pm
Looks like spring has sprung in your kitchen! Great recipe and always great pictures. Thank you.
January 26th, 2011 at 11:52 pm
These cupcakes are so pretty! They have such a summery feel to them!
January 27th, 2011 at 1:43 am
Thank you Felice – Liana is so critical of her work. I will pass along the amazing compliment.
January 28th, 2011 at 2:26 pm
I just found your site Via Namely Marley and Stumble Upon. It is fabulous! These look truly amazing! So excited to find you
January 28th, 2011 at 4:08 pm
These look absolutely divine. Can the icing be made ahead of time?
January 28th, 2011 at 6:16 pm
Janet this icing is amazing but should be used immediately. One thing I should mention because I find this quite rarely, this recipe makes the exact amount needed to fill and frost the 12 cupcakes.
January 28th, 2011 at 6:17 pm
Welcome Angela and thank you!
February 1st, 2011 at 10:06 pm
I just made these and I will be bringing them to work tomorrow. Should I refrigerate them until then? Keep them out? Put a lid over them? I have never used meringue frosting before and I dont know if it will deflate/sink/melt before tomorrow.
February 2nd, 2011 at 2:48 am
Sorry just getting your message. Definitely keep in an airtight container. If you don’t have a cupcake or cake transporter you can take a deep plastic container, use the lid as the base and place the usual base over and use as the top (does this make sense?) We ate ours right away but the few I had leftover I stored them in my cold room.
February 2nd, 2011 at 8:45 am
I love meringue icing! But I can’t make my meringue icing perfect. I always make it looks wet-y. Maybe I can try your recipe I just hope that it turns good.
February 2nd, 2011 at 11:33 am
Rose this recipe was pretty easy, let me know how it goes if you try it out.
February 7th, 2011 at 1:19 pm
Your cupcakes look amazing! So beautiful!
July 6th, 2011 at 6:42 pm
Hey! I have had a friend who would like a homemade funfetti cupcake and I have been looking for a nice yellow cake. Do you think it would be better to omit the honey for this? And also, I live in a smaller area and have never seen super-fine sugar crystals- if I run them in the processor for a bit will that be sufficient?
July 7th, 2011 at 3:35 pm
Sarah with this recipe you could probably get away with regular granulated sugar but giving it a few pulses in the food processor would be great. In terms of the honey I would leave it in because it doesn’t provide a really strong honey flavour, really a mere kiss.
March 22nd, 2012 at 12:02 pm
[...] Recipe is adapted from La Mia Vita Dolce [...]
March 27th, 2012 at 5:15 am
I made these today but the icing wasnt as firm as it looks in the photos. I did reduce the icing recipe by 1/3 as I didn’t need it all but I did not change anything else. Is there something that I might have done wrong? Otherwise these are beautiful!
March 27th, 2012 at 7:56 pm
Hi Hannah, meringue icing can be a bit finnicky on a good day. This recipe is a little hard to reduce because there is only 3 whites to begin with. I make a neopolitian semifreddo and I have to use a meringue based on 1 egg white and at times it’s hard for me to get the perfect texture. Next time I would urge you to make the entire batch and freeze any leftover because Italian meringue freezes beautifully.
April 2nd, 2012 at 4:03 pm
Hi there!
This frosting looks incredible! Do you think it would work with liquid egg whites?
Thanks!!
April 5th, 2012 at 6:59 am
Kelly I’ve never used liquid egg whites and I don’t have any experience with them but from all my research it’s not recommended because you will never be able to whip as much air into the liquid whites as you would with fresh eggs nor will the meringue be as stable.
April 13th, 2012 at 12:01 pm
[...] Beehive Cupcakes from La Mia Vita Dolce [...]
April 24th, 2012 at 11:17 pm
[...] adapted from La Mia Vita Dolce – makes 12 [...]
May 1st, 2012 at 7:44 am
[...] collection theme, I came across this amazing recipe for honey-kissed cupcakes posted by Grace of My Sweet Life. With a touch of honey into the cupcake batter and shaping the meringue icing into a beehive [...]
December 29th, 2012 at 2:45 pm
[...] (Adapted from La Mia Vita Dolce) [...]
January 23rd, 2013 at 2:01 pm
[...] Find the recipe at : gracessweetlife.com [...]