Beehive Cupcakes

Family and friends will be drawn to these like bees to a honeypot!

Makes: 12

✱ 75g (2½oz) wholemeal flour

✱ 75g (2½oz) plain flour

✱ 1tsp bicarbonate of soda

✱ ½tsp ground cinnamon

✱ 125g (4oz) butter, softened

✱ 125g (4oz) golden caster sugar

✱ 1tsp vanilla extract

✱ 2 medium eggs, lightly beaten

✱ 3tbsp natural yogurt, mixed with 2tbsp water

to decorate:

✱ 150g (5oz) butter, softened

✱ 75g (2½oz) set honey ✱ 500g (1lb) icing sugar, sifted

✱ 180g pack cream cheese, chilled

✱ drop of yellow icing colour

✱ 2 biscuits, finely crushed (we used lotus biscoffs)

✱ icing bees, optional

You will need:

✱ A 12-hole muffin tin lined with paper cases

✱ A piping bag with a 1.5cm round nozzle

1 Heat the oven to 180C/ Gas 4. Mix the flours, bicarbonate of soda and cinnamon together in a large bowl, then set aside.

2 Cream the butter and sugar. Add the vanilla, and gradually beat in the eggs.

Fold in the flour mixture until combined. Fold in the yogurt, and divide the mixture between the paper cases, smoothing the tops. Bake for 20 mins.

3 To decorate: beat the butter with the honey, gradually add the icing sugar and beat until smooth. Stir in the cream cheese and yellow icing colour to just combine. Chill for 15 mins.

4 Pipe the icing into little domes on the cupcakes, starting from the outside and making swirls that get smaller towards the top. Sprinkle over the crushed biscuits and add icing bees, if using.

PER CUPCAKE: 500 cals, 24g fat, 15g sat fat, 67g carbs