A recipe from the Good Food collection.
Have your say
- 200g unsalted butter, softened
- 185g (1 cup) soft brown sugar
- 3 eggs
- 115g honey, warmed
- 280g (2¼ cups) self-raising flour, sifted
Marshmallow icing (frosting)
- 3 egg whites
- 330g (1½ cups) sugar
- 2 teaspoons light corn syrup
- pinch of cream of tartar
- 1 teaspoon natural vanilla extract
- yellow food colouring
- 15 toothpicks
- 15 chocolate-foil wrapped bumble bees with wings
1. Preheat the oven 180C. Line 15 standard muffin holes with paper cases.
2. Beat the butter and sugar with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Fold in the honey and flour until combined. Divide the mixture evenly among the cases. Bake for 18–20 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.
3. To make the marshmallow icing, combine the egg whites, sugar, corn syrup, cream of tartar and 100ml of water in a heatproof bowl. Sit the bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Beat for 5 minutes with electric beaters, or until the mixture is light and fluffy. Remove from the heat. Add the vanilla and beat with electric beaters for 4–5 minutes, or until stiff peaks form. Add the colouring, drop by drop, and beat until just combined.
4. Spoon the icing into a piping bag fitted with a 1cm round nozzle, and pipe the icing in circles around the cake to resemble a beehive. Push the pointy end of the toothpick into the base of each bee and insert it into each cake.