Beehive Cupcakes

Beehive Cupcakes
The recipe Beehive Cupcakes is ready in roughly 1 hour and 45 minutes and is definitely an amazing dairy free option for lovers of American food. One serving contains 396 calories, 2g of protein, and 15g of fat. This recipe serves 12. It works well as a cheap dessert. Head to the store and pick up fun chocolate cupcake mix, gel food color, whipped fluffy frosting, and a few other things to make it today.

Instructions

1
Heat oven to 350°F (325°F for dark or nonstick pans).
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OvenOven
2
Place paper baking cup in each of 12 regular-size muffin cups.
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Muffin LinersMuffin Liners
3
Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full with batter, using about 2 tablespoons in each. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling evenly among cupcakes, making sure filling does not touch sides of muffin cups. Evenly distribute remaining batter among cupcakes, making sure filling is completely covered.
Ingredients you will need
Cupcake MixCupcake Mix
CupcakesCupcakes
WaterWater
EggEgg
Cooking OilCooking Oil
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Muffin LinersMuffin Liners
4
Bake 24 minutes or until surface of cupcakes appears dry. Cool 20 minutes; remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes.
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CupcakesCupcakes
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Wire RackWire Rack
OvenOven
Frying PanFrying Pan
5
In medium bowl, stir food color into frosting until bright yellow; spoon into decorating bag fitted with #802 or #6 round tip. Starting at 12 o’clock on outer edge of each cupcake and using constant pressure on bag, pipe frosting clockwise for 6 or 7 rotations, working toward center and ending in tall peak. Decorate with honeybees and drizzle with honey.
Ingredients you will need
Food ColorFood Color
FrostingFrosting
CupcakesCupcakes
HoneyHoney
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BowlBowl
DifficultyExpert
Ready In1 h, 45 m.
Servings12
Health Score1
CuisinesAmerican
Dish TypesSide Dish
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