Mini Bee Cupcakes

Step 1

Bake your mini cupcakes and leave them to cool completely.

Melt the yellow candy melts over low heat or in short bursts in the microwave, stirring between each burst to prevent overheating.

If the candy melts feel too thick, add a small amount of vegetable shortening and stir until smooth.

Step 2

Make sure your silicone mould is completely clean and dry before you begin. Any moisture or residue can affect how the candy melts set and release. Place the mould on a flat surface and have your melted candy melts ready.

Step 3

Add a teaspoon of the melted candy melts into each cavity and gently tap the tray on the bench to release any air bubbles. Tilt the tray in different directions so the candy melts coat the sides of the mould evenly. You can also use the back of a spoon to help spread the melts up to the edges. Once fully coated, set the tray aside until the candy melts have hardened.

Step 4

If needed, repeat the same process to add a second layer for strength.

Once fully set, use a small spatula to carefully scrape away any excess chocolate from the edges. This will give the domes a clean, neat finish.

Step 5

Add a few drops of yellow gel food colouring to the buttercream and stir until the colour is smooth and evenly combined.

Step 6

Add the buttercream to a piping bag fitted with a large round piping tip (1A)

Step 7

Pipe the buttercream into each cavity on top of the hardened candy melts.

Step 8

Use the back of a spoon to push it right into the edges.

For best results, make sure the mould is fully filled, then level it off with a palette knife. This helps create a solid shape and prevents the chocolate from cracking when released.

Step 9

Place a mini cupcake upside down on top of the buttercream, pressing gently so it sticks.

I like to add the cupcakes while the buttercream is still soft, as they sit more neatly in the mould than if added later.

Place the mould in the fridge or freezer until the buttercream is firm.

Step 10

Once firm, gently push the cupcakes from the base of the mould to release them.

For best results and to prevent the candy melts from cracking, start by loosening the edges first. Gently pull the silicone away from the sides all the way around before pushing through.

This can take a little time, but it makes a big difference and helps them release cleanly.

Step 11

Melt the black candy melts over low heat or in short bursts in the microwave, stirring between each burst to prevent overheating.

If the candy melts feel too thick, add a small amount of vegetable shortening and stir until smooth. Transfer the melted candy melts to a piping bag and snip a small amount from the tip.

Step 12

Place the cupcakes onto a sheet of parchment paper and pipe black stripes across the yellow domes. The lines don’t need to be perfect, just remember to leave a small space at one end for the bee’s face. Let the lines set.

Step 13

To add the wings, place a small amount of the yellow melted candy melts onto the point of each heart sprinkle before attaching them to the bee. Hold them in place for a few seconds until the candy melts have set firmly..

Step 14

Add two small black dots for the eyes using the melted black candy melts and a cocktail stick.

Step 15

Use a small decorating brush and a little pink lustre dust to add soft blush cheeks to each bee.

Step 16

Press two black sprinkles into the top of each bee to create the antennae. Use an edible black pen to draw a small smile on the face.

The Results! Well done.

That’s it, well done! Your mini bee cupcakes are now ready to serve.