When you need some quick and fun
cupcakes to serve, give these guys a buzz!
After you’ve iced your cupcakes,
decorating the bees is a breeze-with a rosette body and fun candy features.
Source: 2001 Yearbook
Tools:
Standard
muffin pan
Cooling
Grid
Standard
White Baking Cups
Tips:
1, 7, 4B
Spatula
Quick
Ease Roller 1907-1202
Disposable
Decorating Bags
Large
Coupler
Waxed paper
Scissors
Ingredients:
Food
coloring: Lemon Yellow, Leaf Green, Violet, Black
Buttercream
icing medium consistency
Mini
round candies
Black shoestring licorice
candy corn
small
candy eyes
spice drops
granulated sugar
Your favorite cupcake recipe
Makes: Each cupcake serves 1.
instructions
 Step
1
Bake cupcakes in White Standard Baking Cups and cool completely on Cooling Grid. |
 Step
2
Prepare Buttercream Icing recipe. Reserve half of the icing. Tint remaining half of icing with a small amount of Lemon Yellow Icing Color, a small amount of Violet Icing Color, a small amount of Leaf Green Icing Color and a small amount of Black Icing Color. |
 Step
3
Ice cupcakes smooth with white buttercream icing using Spatula. |
 Step
4
On a countertop or other surface covered with waxed paper, roll out spice drops. Cut into wing shapes with scissors. |
 Step
5
Starting in the rear, pipe rosette body using Multi-Opening Tip 4B. Pipe rosette body sections in yellow, green, yellow, violet and yellow, making each new color section slightly larger than the previous one. Pipe rosette head in yellow using Multi-Opening Tip 4B. |
 Step
6
Cut a short piece of black shoestring licorice for each antenna and mouth. Attach a mini round candy to each antenna with a dot of white icing, using Round Tip 1. Insert antennae, candy corn stinger and spice drop wings in bee body. Position mini round candy nose and licorice mouth. |
 Step
7
Add candy eyes using |