Print

Mini German Bee Sting Cupcakes: Irresistible Sweet Delight

Print Recipe

Mini German Bee Sting Cupcakes are a delightful twist on the traditional German cake known as ‘Bienenstich.’ These charming cupcakes feature a soft vanilla base topped with creamy custard and a honey-almond glaze.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 eggs
  • ½ cup whole milk
  • 1 ½ teaspoons baking powder
  • a pinch of salt
  • 2 tablespoons butter (for topping)
  • ¼ cup honey
  • 1 cup sliced almonds
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat the oven: Start by preheating your oven to 350°F (175°C) and line a mini cupcake pan with paper liners.
  2. Prepare the batter: In a bowl, cream together ½ cup of softened butter and ¾ cup of granulated sugar until light and fluffy. Add in 2 eggs, one at a time, mixing well after each addition, then stir in ½ cup of milk.
  3. Combine dry ingredients: In another bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and a pinch of salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
  4. Fill the cupcake liners: Spoon the batter into the prepared mini cupcake liners, filling each about 2/3 full. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely in the pan.
  5. Prepare the honey almond topping: In a small saucepan, melt 2 tablespoons of butter over medium heat. Add ¼ cup of honey and 1 cup of sliced almonds. Stir until the mixture is well combined and bubbly. Remove from heat.
  6. Assemble the cupcakes: Once the cupcakes are completely cooled, carefully slice the tops off. Spoon a generous amount of the honey almond mixture onto each cupcake. You can also spread a little more honey on the top if you like it sweeter.
  7. Make the frosting: In a mixing bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Pipe or spread the whipped cream on top of the almond-topped cupcakes.
  8. Garnish: Finish with a sprinkle of extra sliced almonds on top for decoration.

Nutrition

Keywords: Make sure your butter, eggs, and milk are at room temperature for better incorporation and a fluffier texture. If you prefer a less sweet frosting, you can reduce the powdered sugar in the whipped cream.

Find it online: https://mamablueberry.com/mini-german-bee-sting-cupcakes-irresistible-sweet-delight/