Whisking It



March 2013

Bee-sting cupcakes

Written by , Posted in Sweet Treats

March is the month of birthdays at my office so there is bound to be a couple birthday cake posts. This is one of them. I love love love honey & almonds, who doesn’t? So it seemed like a great birthday choice.

I adapted this recipe from a baking magazine… It is one of my favourite cakes. It makes a great cake AND cupcakes.

This makes 10 cupcakes.


1 cup flour
1 tsp baking powder
pinch of salt
150gr butter
3 eggs
150gr caster sugar
1 tbs vanilla extract
1 cup milk
half a cup of honey (warmed)
a handful of flaked almonds

For the filling:

half a cup of castor sugar
1 tbs corn flour (Maizena)
3 egg yolks
half a cup of milk
1 tsp almond extract
125 ml heavy cream
extra icing sugar for dusting

*preheat the oven to 180*

Whisk flour, baking powder and salt together. Beat butter & sugar till its light and fluffy then add the eggs one at a time. Stir in the vanilla. Add half your flour mix and half the milk to the egg mix and mix well, add the other half of both and fold together. Spoon the mix into 10 of the holes in your well greased muffin pan. Pour your warm honey on top of the batter and add some of the flaked almonds and bake for 30 minutes.

Whisk the sugar, cornflour and egg yolks together until smooth and slowly add the milk. Pour into a pan and cook over a gentle heat. Once it is thick and coats the spoon take off the heat and stir in the almond extract. and leave to cool completely. Whisk the cream till it is thick and creamy and fold into the custard.

Once your cakes have cooled, cut them in half and spread the custard icing mix on one half and then put them back together! Dust your cakes and eat! They taste the best at room temperature, so if you keep them for a couple days take them out the fridge like an hour before you want to eat them!



  1. Liezel G

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