Sweet and Creamy Mini Bee Stings

Don't fret, I know these appear to be a disaster waiting to happen but they're actually really easy

The cake/cupcake is sinfully sweet and firm, and yet light meaning the whipped cream holds perfectly between the two halves, the flaked almonds are technically optional but I must admit they do give these beauties that certain touch..

So if you've tried to get that custard filled, multi layered classic Bee Sting right, with no such luck. These are a cute, innovative and delicious alternative!

What you'll need:


1 stick/ 115g butter, softened

Heaped 1/2 cup caster sugar

1 egg, separated

7-9 tbsp honey plus 1/2 cup to drizzle

2 1/2 cups of plain flour

1 tsp. baking soda

about 4 tbsp. milk

1 1/3 cups/ 300 ml whipping/ thickened cream

3/4 cups flaked almonds

Makes 12-18
Method:

1. Preheat the oven to 400˚F/ 200˚C/ Gas Mark 6. Grease a 12-hole muffin pan, if you find at the end that you have extra mixture, grease a second pan. 
2. Beat the butter and sugar in a large bowl until light and creamy. Beat in the egg yolk. Slowly add the 7-9 tablespoons of honey, beating well. 
3. Add the flour and baking soda and gently stir into the mixture until just combined. Add enough milk to give a soft dropping consistency. 
4. Whisk the egg white until stiff and then fold into the mixture until incorporated. Spoon the mixture as equally as possible into the muffin cups. 
5. Bake in the oven for about 25 minutes until golden and risen. Leave in the pan for 5 minutes and then transfer to a wire rack and leave to cool. 
6. Whisk/beat the cream until stiff and thick, but not dry. Cut each cupcake in half width-ways and place a spoonful of whipped cream on each flat half. 
7. Drizzle with some of the remaining honey. Replace the tops of the cupcakes and drizzle with more honey. 
8. To finish, press flaked almonds into the top of each cupcake to decorate. 

Whether these sweet and creamy loves are intended for a stylish tea party or just that relaxed sunday at home, everyone will love them and the amazing cook who made them! 

Tips:

* Don't be discouraged by the complex look of these, they really are very simple to put together. 

* If you whip the cream just right, and allow the cupcakes to cool completely, they will hold their shape perfectly!

* Make sure you have one before they're all gobbled up! 

Enjoy!

Rosie.x 

* I do not own this recipe. The ingredients/method were sourced from the recipe book, Foodlovers Cupcakes and Bakes, Trans Atlantic Press, 2011.