We are huge bee and honey fans around here ever since we started raising our own bees a year ago. We currently have two healthy, active hives that are producing delicious honey, so I love baking things that involve this magical sticky sweetener. Bee Sting cake is a traditional German cake that has a legend involved with it's name. It's said that it earned its name from its honey topping when a bee was attracted to it, and the baker who invented the cake was stung. Another source cites a legend of German bakers from the 15th century who threw beehives at raiders from a neighboring village, successfully repelling them, and celebrated later by baking a version of this cake named after their efforts. Either way, it's a fun cake to make and eat. The original version is a yeast cake, but to make it fast and easy, I used a box mix vanilla cake and added almond extract. It's topped with a honey buttercream frosting, and then honey caramelized almonds. A delicious and easy treat!
Bee Sting Mini Cakes
Makes 8-12 cupcakes
1 box gluten free vanilla cake mix (I used Orgran Vanilla Cake Mix)
Ingredients to prepare cake mix according to package
1 teaspoon almond extract
Honey Buttercream Frosting:
1/2 cup butter, softened
2 cups powdered sugar
1/4 cup honey
1/4 cup sour cream
1/2 cup sugar
2 tablespoons butter
2 tablespoons honey
1/4 cup heavy cream
1 1/2 cups toasted sliced almonds
Prepare cake mix batter according to package directions. Pour into cupcake liners or baking cups. Bake according to package directions. Cool completely.
To prepare the frosting, beat the softened butter for about 3 minutes. Add the powdered sugar gradually, beating between, until smooth. Add the honey and sour cream and beat until combined and smooth. Keep refrigerated until ready to pipe on cakes.
To prepare the almond topping, in a small heavy saucepan, melt the sugar, watching closely to not burn it. Add the butter and stir; it will spatter so be careful as you stir. Once incorporated, add the honey and stir. Then add the heavy cream and stir until smooth. Pour in almonds and stir to coat. Using a small scoop, place little piles on parchment paper and allow to cool completely and harden. You can refrigerate if needed.
To assemble the cakes, pipe honey buttercream frosting onto each cake, then top with an almond cluster.
To make the cakes, use your favorite gluten free vanilla cake mix. Make batter as directed, then add 1 teaspoon almond extract. Pour into cupcake liners or baking cups and bake as directed. Mine baked for 25 minutes at 350°F.
Allow to cool completely.
To make the honey buttercream frosting, you will need a stick of butter, 2 cups powdered sugar, honey, and sour cream.
In a mixing bowl, beat the butter until fluffy. Add the powdered sugar gradually, beating after each addition. Add 1/4 cup sour cream and 1/4 cup honey. Beat until smooth. Refrigerate until ready to use.
To make the almond topping, you will need sugar, butter, heavy cream, honey, and toasted sliced almonds. You can toast them yourself in a skillet on the stove. I found a bag of already toasted almonds.
Get your ingredients measured out and ready. Put 1/2 cup sugar in a saucepan and melt over medium heat, stirring occasionally. You don't want the sugar to burn, just melt.
Once the sugar is completely melted, add 2 tablespoons butter and stir until melted. It will sizzle and pop, so be careful. Next add 2 tablespoons honey and stir. Then 1/4 cup heavy cream and stir until smooth. Remove from the heat and stir in 1 1/2 cups almonds.
Using a small scoop or two teaspoons, make little piles of caramelized nuts on a sheet of parchment paper. Allow to cool and harden. I had to put them in the refrigerator to get them to a solid consistency.
When you are ready to assemble, place the frosting in a piping bag and pipe onto the cupcakes. If you use as much as me, you may have to double the frosting.
Top each cake with a cluster of caramelized almonds.
These little baking cups were too cute to resist! When you eat the cake, you simply tear off the cup and the cake is the perfect shape.
These sweet little gems will become a favorite! Such a fun dessert using honey as the star!
Recipe Source: Recipe created by myself