Baking ingredients
- 100 g self-raising flour
- 100 g caster sugar
- 100 g butter
- 2 medium eggs – beaten
Decorating ingredients
- 250 g Renshaw Yellow Ready to Roll Icing
- 250 g Renshaw Jet Black Ready to Roll Icing
- 500 g Renshaw White Ready to Roll Icing
- 200 g Chocolate Frosting
- Pink and red decorative flowers
Renshaw products used
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Instructions
Baking Instructions:
Step 1
Preheat the oven to 180°C/350°F/gas mark 4.
Step 2
Line a cup cake tray with cases.
Step 3
Sieve the self-raising flour into a mixing bowl, add the caster sugar and butter, then slowly mix in the beaten eggs.
Step 4
Whisk the mixture for approximately two minutes until smooth and creamy.
Step 5
Spoon the mixture into the cupcake cases until they are half full.
Step 6
Bake for 10 to 15 minutes and remove when light, fluffy and golden brown.
Step 7
Leave to cool on a wire rack.
Decorating Instructions:
Step 8
When cooled, pipe a swirl of Renshaw Chocolate Snip and Swirl onto each cupcake.
Step 9
Knead the Renshaw Yellow Ready to Roll Icing until soft and pliable. Mould a ball of icing into an oval shape to create the body of the bee.
Step 10
Knead and roll out a small amount of the Renshaw Jet Black Ready to Roll Icing on a work surface dusted with icing sugar. Cut very thin strips to create the stripes on the bee. Stick onto the body with a little cooled boiled water.
Step 11
Knead and roll out a small amount of Renshaw White Ready to Roll Icing. Cut out the wings using a small flower cutter, and stick onto the top of the bees body with a little cooled boiled water.
Step 12
Place two tiny pieces of Renshaw Jet Black Ready to Roll Icing on the face of the bee for eyes and mark in a cheeky smile.
Step 13
Decorate each cupcake with a pink and red decorative flower.
