Apples & Honey Mini Cupcakes – Honeycomb Cake

Mini Cupcakes Honeycomb Cake

Bzz Bzz greetings! I’ve been a kind of a busy bee (busy baking of course!) lately and this post is a bit overdue… Nevertheless I hope it comes in good time for your fall baking projects! The cupcakes are delicious apple cake with rich honey caramel and vanilla frosting. And those bees, aren’t they cute?

Apples and honey – a very relevant combination here in Israel in days leading to the Rosh HaShanah, the Jewish New Year. Dipping apple slices into honey is a popular food custom representing hope for a sweet new year. For everyone celebrating, I wish you a sweet sweet year filled with happiness and joy!

Mini Cupcakes Honeycomb Cake

The recipe is quite lengthy so I will keep the post short this time. I do want to mention that though my posting phase has slowed down and it won’t be as frequent in the coming month, I am at your disposal for any questions or comments so please feel free to be in contact – via email, facebook or instragram. X

Apples & Honey Mini Cupcakes Honeycomb Cake
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Servings Prep Time
48mini cupcakes 2hours
Cook Time
18minutes
Servings Prep Time
48mini cupcakes 2hours
Cook Time
18minutes
Apples & Honey Mini Cupcakes Honeycomb Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
48mini cupcakes 2hours
Cook Time
18minutes
Servings Prep Time
48mini cupcakes 2hours
Cook Time
18minutes
Ingredients
  • Mini apple cupcakes
  • 60 grams unsalted butter softened
  • 60 grams sugar
  • 60 grams soft brown sugar
  • 2 eggs
  • 135 grams all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 132 grams unsweetened apple sauce
  • 1/2 green apple cut into small cubes
  • 1/2 tablespoon butter
  • Honey caramel buttercream frosting
  • 120 grams unsalted butter softened
  • 350 grams powdered sugar sifted
  • 1 tablespoon milk
  • 100 grams honey
  • 50 grams cream
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon copper food colouring gel/paste
  • 1/8 teaspoon brown food colouring gel/paste
  • Vanilla buttercream frosting
  • 100 grams unsalted butter softened
  • 300 grams powdered sugar sifted
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon yellow food colouring gel/paste
  • Bee decorations (makes 9)
  • 20 grams yellow fondant
  • edible color marker black
  • 9 white chocolate chips
  • 1 Yellow macaron shells crushed for bee pollen, optional
Servings: mini cupcakes
Units:
Instructions
Apple cupcakes
  1. Peel an apple and cut half of it into small cubes, then place in sauce pan with 1/2 tablespoon butter and heat over medium heat until softened.
  2. Preheat oven to 160ºC (320ºF) and line two 24 hole mini cupcake tin with cupcake cases.
  3. Place softened butter and sugar in a mixing bowl and beat on medium speed until smooth.
  4. Add eggs one at time continuing beating on medium speed.
  5. In a separate bowl combine flour, baking powder, baking soda, spices and salt.
  6. Add flour mixture and apple sauce into the main mixture in two additions and mix until smooth.
  7. Spoon or pipe the batter into cupcake cases filling 2/3 full.
  8. Add couple apple cubes on top and bake in preheated oven for 16-18 minutes until a toothpick inserted in middle comes out clean. Lift onto a wire rack and allow to cool completely.
Honey caramel sauce
  1. Combine honey and cream in a sauce pan and place on high heat, as the mixture starts boiling lower the heat and continue to cook until reaches 110ºC (230ºF), then remove from heat.
  2. Add butter, salt and vanilla extract and mix until incorporated and smooth. Allow to cool.
Honey caramel buttercream frosting
  1. Place softened butter, tablespoon of milk and half of the powdered sugar in a mixing bowl and beat on medium speed until smooth.
  2. Add cooled honey caramel sauce and the remaining powdered sugar and beat on high speed until incorporated and smooth.
  3. Add few drops of copper and brown food colouring and mix until incorporated.
  4. For the honeycomb cake arrange cupcakes on a round cake stand or holder, fitting as close to each other as possible.
  5. You can either pipe the frosting on top and smooth with a paletta knife or apply the frosting on top by spoon and flatten and smooth with a spatula or paletta knife. The layer of honey caramel frosting should cover all cupcakes and be as smooth as possible.
  6. Place in refrigerator while preparing for the second frosting.
Vanilla buttercream frosting
  1. Prepare vanilla buttercream in mixer starting by mixing half of the icing sugar with softened butter, milk and vanilla extract. Then continue to add the remaining sugar gradually and mix until smooth.
  2. Place in a piping bag with a small round piping tip.
  3. Pipe onto chilled honey caramel frosting in hexagon shapes starting from the middle, going around the whole cake. (You can find a hexagon template in the recipe notes.)
Bee Decorations
  1. Divide the yellow fondant into small sections and roll into oval shaped pieces.
  2. By using a edible black marker draw few stripes and eyes.
  3. Stick white chocolate chip halves onto the back as the wings.
  4. Decorate the cake using the bees and some crushed yellow macarons as the bee pollen.
  5. Refrigerate up to 30 minutes before serving. Serve & enjoy!
Recipe Notes

hexagon-template

I printed the above template, cut it out from cardboard and covered in aluminium foil to make a hexagon "stamp" that I used as help in piping the hexagons. It's important to get the right shape for the honeycomb look!

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