Cupcakes ♡, Summer ♡

A Teddy Bear Picnic ~ Beehive Cupcakes ♡

Hello my frosted fairies! I hope you are feeling rumbly in your tumbly because in today’s blog post I will be detailing how I made this scrummy batch of beehive cupcakes.

Inspired by Pooh bears favourite treat, my cupcakes have a rosemary and yoghurt sponge, a gooey caramel centre, a heavenly honey Swiss meringue buttercream and to finish, a dainty fondant bumble bee! 🌸🍯🍰🐻


These bakes are irresistible to bears (especially those who are partial to honey…) I was originally prompted to make this set of cupcakes after watching Disney’s Christopher Robin at the cinema. It was so magical and surreal to hear Pooh’s voice and it felt as if no time had elapsed. The film reminded me of how important it is to stay in touch with our childhood selves.



The beloved characters from A.A. Milne’s books were a significant part of my childhood. I have fond memories of visiting the Disney store and selecting a Piglet plush (he’s my favourite) and of course, watching The Many Adventures of Winnie the Pooh (1977) on repeat.


I thought I would include a few of my favourite quotes from the first volume of Winnie-the-Pooh stories by A.A Milne. When I was in the hospital last summer I re-read those treasured stories; revisiting the hundred acre wood brought me so much solace and comfort when I felt alone.



They conveyed a sense of care and protection, something which I needed during that time of my life. They helped to brighten my spirit and reminded me to not take things too seriously. I really want to look at life openly, and try to not let my anxieties become all-consuming.


So if you fancy a sweet mid-afternoon smackerel, make sure to join us on a teddy bear picnic in the hundred acre wood.


“Pooh always liked a little something at eleven o’clock in the morning, and he was very glad to see Rabbit getting out the plates and mugs; and when Rabbit said, ‘Honey or condensed milk with your bread?’ he was so excited that he said, ‘Both,’ and then, so as not to seem greedy, he added, ‘But don’t bother about the bread, please.'”

Winnie-the-Pooh, A. A. Milne, Chapter 2, in which Pooh goes visiting and gets into a tight place


“Nearly eleven o’clock,” said Pooh happily. “You’re just in time for a little smackerel of something.”

“I don’t feel very much like Pooh today,” said Pooh.

“There there,” said Piglet. “I’ll bring you tea and honey until you do.”

Chapter 5, in which Piglet meets a Heffalump



For the Honey Caramel:

105g caster sugar

170g honey

120ml water

200ml double cream

For the Honey Swiss Meringue Buttercream:

150g caster sugar

2 large egg whites

200g soft, unsalted butter

2-3tbsps honey

For the Honey, Yoghurt and Rosemary Cupcakes:

155g self-raising flour

1/4 tsp bicarbonate of soda

140g caster sugar

1/8 tsp salt

pinch ground nutmeg

1/2 tsp very finely chopped fresh rosemary

160g plain yoghurt

1.5 large egg

70ml olive oil

drop of vanilla extract


For the Honey, Yoghurt and Rosemary Cupcakes:

  1. Pre-heat the oven to 170°c. Place all of your dry ingredients in a mixing bowl (make sure to sieve everything beforehand) and stir everything together.
  2. Measure out your wet ingredients into a separate bowl. Using a hand whisk, combine the everything together and then proceed to incorporate the dry ingredients until your mixture is lump free.
  3. Pour the batter into your cupcake cases. Bake for 20-22 minutes or until the cupcakes are a light, golden colour or spring to the touch.

For the Honey Caramel:

  1. Place your sugar, water and honey into a saucepan on a low-medium heat.
  2. Melt the sugar and allow it to bubble for around 15 minutes.
  3. Remove from the hob and stir in the double cream. Set aside to cool down.
  4. Once cooled, place your honey caramel into a piping bag (we will be using it to fill the cupcakes later.)

For the Fondant Bumble Bees:

  1. Gather together your black, white and yellow fondant, sharp knife, a small bowl of water and any other tools you may need to shape the eyes or wings.
  2. To make your bee’s body, you will need a thumb-size amount of yellow fondant. Roll this out using your fingers, to form a teardrop shape.
  3. To make the stripes, roll out a section of black fondant (make sure that it’s relatively thin and the right size for the bee’s body) and cut thin slices to wrap around the bee.
  4. For the eyes, use the circular end of a piping nozzle (make sure it’s very small) and cut out two circular shapes into the black fondant.

For the Swiss Meringue Butter Cream:

  1. Fill a medium-sized saucepan with a cup of water (you may use a Bain-marie instead), bring to the boil and place a clear Pyrex bowl over the saucepan.
  2. Inside the Pyrex bowl, dissolve the sugar into the egg whites.
  3. Take off the heat, and slowly mix with a hand whisk.
  4. After this, using an electric whisk, mix the sugar and egg whites at a high-speed until cool.
  5. Add in the softened butter, one bit at a time, whilst the electric whisk is still on.
  6. Once you have added all the butter, keep the whisk going until the mixture becomes thick.
  7. Then you can add in the honey and continue to beat until well combined.
  8. Place the Swiss meringue butter cream into a piping bag (with a small round nozzle) and pipe a blob onto each cupcake. Then you must go around this blob in a swirl, creating the appearance of a beehive until you reach the top.
  9. Place the honey caramel into a piping bag, and squeeze the mixture into the centre of the meringue buttercream.

Here are a few more pictures of the end result! ♡







I really hope you enjoyed this post my bumble bees! Please let me know in the comments section what your favourite childhood book is and your favourite character from Winnie-the-Pooh. If you decide to try out this recipe, please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth) 🌸🍰🐝💛

I’m sending lots of love to you all and I hope you have a whimsical week filled with copious cups of chai tea and warm pumpkin cupcakes ☁️💗🍂🎃




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