Well it’s been said that there aren’t many bumblebees about, so I thought I’d put that right 🙂
Makes 12 – 16
Ingredients for the cupcakes
200g plain flour, sifted
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
Pre heat the oven to 180C/gas 4. Beat the butter and sugar until fluffy. Add the eggs, one at a time, beating slightly after each addition. Add the milk, vanilla extract, salt, baking powder and flour and beat until well combined. Pour all the batter into a jug, to make it easier to handle.
Place paper cases into a muffin tin, carefully pour the batter into the cases.
Bake for 20 – 25 minutes until springy to the touch and lightly browned. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Ingredients for the white chocolate buttercream
87g white chocolate
1 dessert spoonful milk
1/2 tsp vanilla extract
125g icing sugar, sifted
Melt the chocolate in a bowl in the microwave until smooth and of a thick pouring consistency. A general rule would be to heat at 30 second intervals on medium, stirring in between, to avoid burning the chocolate. Once melted, leave to cool slightly.
Beat the butter, milk, vanilla and icing sugar until smooth. Add the melted chocolate and beat again until thick and creamy, if it looks too runny to use when trying to ice cakes, simply keep beating – this will thicken the icing.
Spread a little buttercream on each of the cupcakes, making sure it has a smooth finish.
Ingredients for the decoration
500g ready to roll chocolate brown fondant
270g ready to roll yellow fondant
70g ready to roll black fondant
either spaghetti or mung bean noodles
Roll out the chocolate fondant to about 3mm thick. Using a round cutter the same size as the top of the cupcakes, cut out 12 circles and place one on top of each of the cupcakes.
Roll out the yellow fondant to 3mm thick and cut three 10 by 1cm strips for each cupcake. Stick the strips on the cupcake with a dab of water. Trim the edges with a sharp knife.
Use two 1.5cm long pieces of spaghetti or mung bean noodles for the antennae. Roll two tiny balls of yellow fondant and stick them on the ends of the spaghetti. Shape a small cone from the black fondant and stick it onto the cupcake with a little water for the stinger.
Indent two holes for the eyes. Using a drinking straw or piping nozzle, mark the mouth. Roll out tiny balls of white fondant and stick them in the eye indents. Using a tiny amount of black fondant, roll out even smaller balls and stick them on top of the white’s of the eyes. Poke in the antennae.
Hope you get a buzzzzz out of making these 🙂