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Pre-heat the oven to 175°C and pop 12 cupcake cases into a muffin tray. Set aside.
To make the cupcakes, add the butter and caster sugar to a bowl and mix well until combined.
Add the vanilla extract and the eggs one at a time mixing well after each egg.
Finally, add the flour to the mixture and mix well, making sure you get all the flour off the edges of the bowl! This should now give you a smooth batter.
Spoon an equal amount of batter into each cake case and pop into the oven for around 12-15 minutes or until firm and golden brown. Put aside to cool.
TO MAKE THE BUTTERCREAM:
Pop icing sugar, butter and vanilla into a bowl and beat until a smooth thick buttercream is formed. If the buttercream is too stiff then add a little milk to loosen it up.
If you want to do different coloured icing like I did, divide your buttercream into three and use food colouring to reach your desired colour for each batch. I used Sugarflair colours Daffodil, Tangerine/Apricot and Pink.
TO MAKE THE MARZIPAN BEES:
Put all of the marzipan ingredients into a bowl and mix up until a firm ball is made.
Roll 12 individual balls from this (for bees).
Stick 2 flaked almonds into each bee to make wings.
Put your melted chocolate into a piping bag, snip off the end and use it to create stripes and eyes to complete your bees!
Spoon your buttercream into a piping bag fitted with a Wilton 2D nozzle then use it to pipe buttercream roses. To do this start from the middle of the cupcake and make a couple of outward circles stopping when you reach the edge of the cupcake.