Ingredients To make honey cupcakes:
200g of butter
1 3/4 cups caster sugar
2 teaspoons vanilla essence
3 cups of self raising flour
1 cup milk
2 tablespoons of honey
To make butter frosting:
200g of butter
6 cups of icing sugar
1/2 cup milk
1 tablespoon of cocoa
A few drops of yellow food colouring
Preheat the oven to 180 degrees C. Line the cups of a cupcake baking tray with patty pans.
To make honey cupcakes:
Place the butter, icing sugar, and vanilla essence in a mixing bowl and beat with an electric mixer until creamy.
Lightly whisk the eggs, then gradually add the egg to the butter mixture. Mix well after each addition to combine all of the egg.
Add honey and beat to combine.
Add the flour and milk alternately, beating between each addition to combine, until all of the flour and milk has been mixed in to form a honey cupcake batter.
Spoon the cupcake batter evenly into each patty pan.
Bake for 15 minutes, or until the cupcakes rise, become light golden brown, and are cooked through when tested with a skewer.
Remove from the oven and allow the honey cupcakes to cool on a wire rack.
To make the beehive icing tops:
Beat the butter in a bowl with an electric mixer until pale. Add the icing sugar while beating, then add the milk and beat until all of the ingredients are well combined to form a basic butter frosting.
Divide the frosting between two bowls.
To one bowl, add cocoa powder and stir through with a spoon to combine. Add cocoa powder and mix until the icing becomes your desired chocolate brown colour.
To the other bowl, add yellow food colouring and mix well to colour the dough. Add food colouring and mix until you reach your desired pale or bright yellow colour.
Once the cupcakes have cooled, pipe the chocolate and yellow frostings onto each cupcake in layers, making each layer smaller than the last to form a hive shape.