BEEHIVE CUPCAKES
Betty Crocker® FUN da-Middles™ chocolate cupcake mix and frosting come together in these decorative beehive cupcakes - perfect dessert to impress your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.
- Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full with batter, using about 2 tablespoons in each. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling evenly among cupcakes, making sure filling does not touch sides of muffin cups. Evenly distribute remaining batter among cupcakes, making sure filling is completely covered.
- Bake 24 minutes or until surface of cupcakes appears dry. Cool 20 minutes; remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, stir food color into frosting until bright yellow; spoon into decorating bag fitted with #802 or #6 round tip. Starting at 12 o'clock on outer edge of each cupcake and using constant pressure on bag, pipe frosting clockwise for 6 or 7 rotations, working toward center and ending in tall peak. Decorate with honeybees and drizzle with honey.
Nutrition Facts : Calories 541, Carbohydrate 74 g, Fat 5, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 320 mg
HONEY-LEMON BEEHIVE CAKE
Adorned with edible honeybees and layered to perfection, this buzz worthy cake is downright adorable for any occasion.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 24
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. Grease and flour 2 (8-inch) round pans and 1 ovenproof glass bowl (8 inches across top). In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat 2 cups butter with electric mixer on medium speed until creamy. Beat in 4 cups powdered sugar until blended. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon peel, lemon juice and zucchini. Spoon into pans.
- Bake round cake pans 38 to 42 minutes or until a toothpick inserted in center comes out clean. Bake bowl cake 45 to 50 minutes or until a toothpick inserted in center comes out clean. Cool in pans and bowl 10 minutes; remove from pans and bowls to cooling racks. Cool completely, about 2 hours.
- In large bowl, beat 2 cups butter on medium speed until creamy. Beat in 8 cups powdered sugar on low speed, 1 cup at a time, until creamy. Beat in honey and cream until creamy. Add yellow food color until desired shade.
- Place 1 cake layer, top side up, on cake plate. Spread 1/2 cup of the frosting over top. Top with second layer, top side down. Spread 1/2 cup of the frosting over the second layer. Top with bowl-shaped cake, round side up. Thinly frost side and top of cake with additional frosting to seal in crumbs. Fill decorating bag fitted with 5/8-inch tube tip with remaining frosting. Pipe frosting in stripes around cake.
- To make edible bees, in small microwavable bowl, melt candy melts on high for 45 seconds, stirring every 15 seconds or until melted. Transfer to resealable food-storage plastic bag. Cut a tiny corner off bag. Drizzle chewy chocolate candies with the melted yellow candy to make stripes. Tip chewy chocolate candies upright on one short end. Squeeze a small amount of yellow candy on the end of the chewy chocolate candy, and top with a yellow chocolate covered candy for the bee's head. Let set 3 to 4 minutes. With the remaining melted yellow candy, attach 2 almond slices on both sides of the chewy chocolate candies, making the wings. Repeat with remaining almonds. Garnish cake with edible bees.
Nutrition Facts : Calories 710, Carbohydrate 94 g, Cholesterol 150 mg, Fat 6 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 69 g, TransFat 1 1/2 g
BEEHIVE CUPCAKES
Provided by Food Network
Categories dessert
Time 1h15m
Yield Makes 24 cupcakes
Number Of Ingredients 8
Steps:
- 1. Line the 2 muffin tins with the paper cupcake liners. Prepare the cake mix and bake according to the package directions.
- 2. Let the cupcakes cool to room temperature.
- 3. In the meantime, tint the frosting with yellow food coloring to the desired shade. Dab a teaspoon of frosting on the bottom of each SNICKERS® Brand Miniatures and place one on top of each cupcake.
- 4. Frost the top of the cupcake, covering both the cupcake and candy. This will help support the frosting beehive.
- 5. Spoon the remaining frosting into a resealable plastic bag. Using scissors, snip a small corner of the bag. Pipe the frosting in a spiral fashion, starting at the bottom of the hive and working your way up to the top.
- 6. Place jellybeans randomly around the cupcake hives, and gently squeeze the chocolate frosting in a zigzag pattern on top of them.
- 7. For the bee's wings, place an almond slice on both sides of each jellybean.
- 8. To serve, create flower cut-outs from the construction paper. Place the flowers on a table or serving tray, put a hive on each flower, and sprinkle with M&M'S® Brand Chocolate Candies.
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- Place rack in center of oven, and preheat oven to 350 degrees. Using a pastry brush, coat both sides of a beehive mold with butter, making sure to cover all areas. Dust mold with flour, tap out excess, and freeze until ready to use.
- Bring honey, brown sugar, and butter to a boil in a small saucepan, stirring until sugar dissolves. Add vanilla, and remove from heat. Let cool for 1 minute.
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