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Food gifts: Beehive Cupcakes tutorial

Cake, Recipes  |  September 14th 2011  |  0 Comment

A Sweet Tutorial for Beehive Cupcakes

Let me start out by saying that these beehive cupcakes are in no way an original idea from yours truly.  I saw a photo of them somewhere- a magazine, a blog, flickr?  I don’t know for sure where I spotted them first, but it was love at first sight!  I Googled the heck out of “beehive cupcakes” and gleaned all the information I could from my search results.  Then, I tried my hand at these sweet morsels and took photos along the way.  That being said, this tutorial is brought to you in part by this recipe at Culinary.net, a handful of beehive cupcake photos floating around on the world wide web, and what I learned from trial and error.

You’re going to need:
white chocolate chips
chocolate covered almonds
slivered almonds
yellow food coloring
red food coloring
shortening
wax paper
some cooled cupcakes
frosting
pastry bag or a plastic Ziploc bag

The trickiest part is making the stripes.
Put 1/4 cup of white chocolate chips in a microwave-safe bowl.  Add four or so drops of yellow food coloring (you can add more at any point if you want to change the color) and toss/mix it around with a spoon.  Add 1/2 tsp. of shortening.

Microwave at 70% power for 30 seconds.  Stir it well even though it’s not very melted yet.  Microwave for 30 more seconds (all microwaving should be at 70% power) and stir again.  Microwave for another 15 seconds and stir again.  This should be the last round of nuking.  Your concoction should be yellow, totally melted and drizzle easily off of your spoon when you lift it above the bowl.  At any point you can microwave for another 10-15 seconds to get the consistency where you want it.

Lay out about six chocolate covered almonds on a piece of wax paper with plenty of space between each.  Use your spoon to lift a scoop of melted concoction and let it begin to drizzle off.  You want to have a steady drizzle going throughout these next steps so that your stripes are straight and consistent.

Drizzle on the wax paper next to an almond and slowly move the drizzle across the surface of the almond and end at the wax paper on the other side of the almond.  You’ll probably have to re-load your spoon every couple of stripes.  This’ll take a couple of tries to get the hang of it.  These pictures show my first couple attempts and will help you get the idea of how best to execute your drizzle…fo’ shizzle.

You’ll notice that there’s quite a bit of “wasted” drizzle on the wax paper, but that’s the best method I found for making straight lines.  You’ll also notice a lot of drizzle on the bowl.

Make as many almonds as you think you’ll need for your cupcakes.  I used two bees on each cupcake but they’d look just as cute with one or three or four!

Leave these bees alone for awhile.  They can dry/harden/set while you frost the cupcakes.

The sweetest beehive you’ll ever taste!
First, you have to do a bit of construction.  Cut one of your cupcakes into slices about 1/2 inch thick.  Then cut them into squares.  See the photo below to get a better idea of the size  you’ll need.  Use a dab of frosting to secure the square to the top of a cupcake.  This’ll give your hive a nice height without having to apply a ton of frosting and it’ll prevent the frosting from caving in on itself.  You’re going to need one square for each beehive you want to make.

Now make your frosting whatever color you think a beehive should be.  I started with a tub of cream cheese frosting and added two drops of yellow food coloring and one drop of red.  It made a really light – but not bright - yellowish color.

Scoop your frosting into a pastry bag or one corner of a Ziploc bag.  I didn’t have a circle tip large enough so I went without a tip and the opening of the pastry bag happened to be the perfect size.  About a 1/2 inch diameter is what you want, so if you’re using a Ziploc bag snip off the corner accordingly.

Beginning at the base of the cupcake and squeeze the frosting around the cupcake in a spiral fashion…slowly working up to the top.

There’s a nice hive shape for ya.  The stripes on your bees should be set by now, so press a couple of them into the frosting.  Now use the slivered almonds to make some wings.  Just poke them into the frosting on either side of the bee body.

Refrigerate so no drooping or sliding-off-of-the-frosting occurs.

Source: fowlsinglefile.blogspot.com