- 100 g self-raising flour
- 100 g caster sugar
- 100 g butter
- 2 medium eggs – beaten
- 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
Preheat the oven to 180°C/350°F/gas mark 4.
Line a cup cake tray with cases.
Sieve the self-raising flour into a mixing bowl, add the caster sugar and butter, then slowly mix in the beaten eggs.
Whisk the mixture for approximately two minutes until smooth and creamy.
Spoon the mixture into the cupcake cases until they are half full.
Bake for 10 to 15 minutes and remove when light, fluffy and golden brown.
Leave to cool on a wire rack.
When cooled, pipe a swirl of Renshaw Chocolate Snip and Swirl onto each cupcake.
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.
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.
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.
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.
Decorate each cupcake with a pink and red decorative flower.