Lemon Bumblebee Cupcakes Recipe
Lemon Bumblebee Cupcakes
Ingredients
- 1 box lemon cake mix
- 1 teaspoon powdered gelatin
- 1 tablespoon cold water
- 3/4 cup lemon juice
- 3/4 cup sugar, divided
- 3 large eggs
- 3 large egg yolks
- 1 tablespoon unsalted butter
- 3/4 cup lemon curd
- 1 teaspoon honey
- 1 cup heavy cream
- candy bumblebees
- edible glitter
Cupcakes
Lemon Curd
Honey Lemon Frosting
Garnish
Instructions
- Prepare cake mix cupcakes according to package directions, filling muffing cups 3/4 full with batter.
- Remove 8 cupcakes and set aside for another use. Set 16 cupcakes aside to cool completely.
- Sprinkle gelatin over cold water in a small bowl; set aside.
- Combine lemon juice and 1/2 cup of sugar in a small saute pan over medium-low heat; bring to a simmer.
- Whisk together remaining 1/4 cup sugar, eggs, and egg yolks in a medium bowl.
- Pour one quarter of simmering lemon-sugar mixture into egg mixture, whisking so that eggs do not cook. Pour contents of bowl back into pan with remaining lemon mixture. Continue cooking, stirring constantly for 2 minutes, until mixture thickens.
- Remove from heat and add gelatin and butter, whisking well.
- Strain through a fine mesh sieve into a bowl.
- Place 3/4 cup lemon curd in a separate bowl to make frosting. Reserve the rest to use as cake filling.
- Stir honey into bowl of lemon curd reserved for frosting.
- Beat heavy cream on high speed with an electric mixer until stiff peaks form. Gently fold in honey lemon curd. Refrigerate for 2 hours.
- Scoop out a small portion from the center of each cupcake using a teaspoon.
- Place leftover lemon curd in a large plastic zip-top bag and cut a small hole in the end. Pipe approximately 2 teaspoons lemon curd into center of each cupcake.
- Place honey lemon frosting in a separate plastic zip-top bag and cut a medium-size hole in the end. Pipe frosting onto each cupcake.
- Garnish with candy bees and edible glitter.
Cupcakes
Lemon Curd
Honey Lemon Frosting
Assembly