HONEY BEE CUPCAKES

Steps:

• Make cupcakes: Preheat oven to 325°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, and cinnamon.
• With an electric mixer on high, beat eggs and sugars until pale and thick. Whisk together honey, milk, oil, and zest. On low speed, mix honey mixture into egg mixture. Add flour mixture in two batches, mixing until just combined.
• Divide batter among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.
• Make bees: Divide marzipan in half. Tint one portion yellow and the other black with gel-paste food color (see page 299 for instructions). Roll each portion into a rope, a little less than 1/4 inch thick, on a work surface lightly dusted with cornstarch; cut rope crosswise into 1/4-inch pieces. Alternating between yellow and black, gently press together four pieces to form the body. For the head, roll a small black piece into a ball; press onto yellow end of body. Pinch off two tiny bits of yellow marzipan. Roll into balls; press onto head. Press almonds into bee for wings. Repeat to make 20 bees.
• Decorate cupcakes: Tint buttercream pale yellow; spread a thin layer of buttercream over cupcakes. Transfer remainder to a pastry bag fitted with a small curved petal tip (#59). Starting at outer edge, pipe petals in a circle, holding tip perpendicular to cupcakes. Pipe more circles of petals inside first to cover. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top with bees before serving.