Cupcake "Beehive"

Category: Bakery products
Cupcake Beehive

Ingredients

butter 240 g
honey 100 g
sugar 200 g
egg 4 things
premium wheat flour 330 g
salt 0.5 tsp
baking powder 1.5 tsp.
milk 180 g
lemon juice 3 tbsp. l.
For glaze
butter 60 g
powdered sugar 80 g
milk 3 tbsp. l.

Cooking method

  • Continuing the series of Nordic Ware recipes. Today is a hive.
  • Beat butter, sugar and honey (mine is thick) until smooth. Beat eggs one by one, mix until smooth. Sift flour together with salt and baking powder, add to the oil mixture, stir at low speed. Add milk and lemon juice, stir.
  • Grease the pan with butter and sprinkle with flour. I oiled universal grease, did not sprinkle with flour. Put the dough into a mold.
  • Cupcake Beehive
  • Bake in an oven preheated to 160 degrees for about 70 minutes.
  • At the end of baking, leave in the form for 10 minutes, remove the cake from the form, cool.
  • Prepare the icing from butter, icing sugar and milk, beat the ingredients until a fluffy white mass. Glue the two halves of the cake with the icing and pour it over the top.

Note

The recipe is taken from the official nordicware website with my minor adjustments.
For me, the icing is too sweet, you can glue it together and pour over with ordinary melted chocolate. But for the first time I decided not to deviate from the recipe.

The cake itself is so delicious, with a fragrant honey crumb, in general, I recommend it!

Cupcake Beehive

* Of course, this cake can be baked in any other form, designed for a dough volume of 2 liters, well, with a baking temperature correction, I think, 180 degrees for about 40 minutes in silicone.

Ipatiya
Irina, laconic drawing and snow-white "hat" - super cupcake!
Rada-dms
What a handsome man!
I am also waiting for such a form, yesterday I saw these forms alive, I wanted to get even more as soon as possible! Thanks for the recipe, technology and such a wonderful result.
bukabuza
Irinawhat a good cupcake. I, too, look at this form, but where do I need so much. But the shape is all the same cool and the bite too.
Kara
Girls, thank you tremendous! Forms and truth are class! They are straightforward, they want to bake and bake!
selenа
Kara, Ira, what a wonderful sleek cupcake, no holes from air bubbles at all Thanks for such a wonderful recipe
Sivana
Very impressive)))
Mikhaska
Kara! Irina! Wonderful cupcake! And the recipe is delicious! Thank you!
Rada-dms
Now I understand what it is for me, this form, so attracted! A cupcake from this form, albeit remotely, is still very similar to a pipelac!
And the movie is my favorite! Ku!
Kara
Listen, it's true! Poured pipelats!
svetlana--
Kara, thanks, delicious! Glaze just anointed with a brush.
Cupcake Beehive
Kara
Sveta, cool! That is, the volume of these two forms is the same?
Irina F
Irish, I admired your hive straight
Such a pretty one !!
Kara
Irish, he is so tasty ... he was .. Such honey. Mine require a repeat! And I'm like in a joke, bursting or something? Either a cupcake in Nordic, or an apple pie in Princess Mine, they say, "Both of them." Well, that's where it all fits, huh?
svetlana--
There are 10 cups in the heart. The cupcake is 1-1.5 cm less than the height of the mold, but it looks neat this way.
kirch
Ira, I saw your cupcake just today. And immediately went to cook. I have only one form - Bavarian, so in it. The taste is incomparable. Airy, moist with a light honey aftertaste. But the color of my cupcake is not as dark as yours. M. b. you still need to bake longer. I baked for about an hour.
Cupcake Beehive
Mikhaska
Lyudmilka! What a beauty! A-a-a-a! With you Irishka two different honey shades turned out in cupcakes!
Kara
Luda, what a handsome man !!! I like your color even more! Still, the Bavarian uniform is the coolest!
kirch
Yes? And I want something darker, it always turns out lightish cupcakes.I also bastard from the form.
Kara
Lyud, if my memory serves me, you bought me right away, right? That is, a direct follower
Nira
Kara, Tell me a very large cupcake turns out?
Kara
Yes, big enough, like a small cake A little later I will measure the shape, write
kirch
Yes, Ir, right after you. For which I am grateful to you
Ninelle
Kara, and you completely fill the form "Beehive", right ?!
Kara
No, about 2/3, in the recipe itself there is a photo with a filled form and a description of how to fill it out.
Ninelle
Kara, but my Beehive did not work out ... what mode did you bake, just the bottom heat? And the dough was dripping from the spoon ..
Kara
Ninelle, what exactly didn't work out? Not baked? The dough should not be liquid, the photo shows that after leveling, traces remain from the spoon. The consistency of the dough is similar to thick sour cream. Perhaps the matter is in flour, I used a bakery grade Extra "French thing".
Baking in the bottom-top mode at 160 degrees for more than an hour, a characteristic break formed on top.
Ninelle
Kara, Perhaps I baked on the Bottom Heat mode, there was a break, the most interesting thing is that I, with sniper accuracy, when checking for baking with a stick, hit the air pores ON BOTH halves of the hive, the stick was naturally dry, and accordingly I took out the hive to cool, by the way takes off from the form at the expense of zero. Probably it is necessary to increase the amount of flour, since the dough was liquid, and my photo does not want to increase, and so it was not entirely smooth for me either. But the dough is delicious. Ira (I hope you can treat it like that?), Do you think it will dry out on convection right away, or, on the contrary, will it bake better?
Kara
Of course you can. Convection is ideal for these forms! Recently, I have only been using convection and baking, I set the temperature 10 degrees lower! It's a pity that it happened ... I should probably have more flour, maybe mine is just very dry and well absorbed the liquid.
Ninelle
Kara, well, nothing, I'll dry it in the oven and make it in Roses, in Temka there is a recipe where the crumb is needed. And I will repeat the Beehive, until the weekend in Auchan I will not get to the French thing, I will experiment with my own, but I forgot to say that my honey is super natural and semi-liquid.
The temperature is even lower ?! I thought to add a little ...
Tanuhka
Irina, thanks for the recipe. Super cupcake turned out. Only I didn't immediately understand that you had a dose for one half of the hive. I did it, I filled it in and I don’t understand, less than half in both evidence. I had to knead the dough for the second time, now a lot has turned out, there is still more for cupcakes.
I will also write my mistake - I cut off the top of the still hot cake, when it cools, it sagged strongly, almost 3 cm from the walls of the form. It was necessary to cool down first.
Irina, thank you again! Crazy sucks recipe !!!
Kara
Tatyana, very strange In the recipe, the amount of ingredients is in 2 halves, that is, for the whole form

Moreover, the recipe is designed specifically for this form and is taken from the official website of Nordic Ware.

The fact that the finished cake from two portions sank 3 cm below the mold indicates that the dough preparation technology was violated. If you show a cutaway photo, I can tell you exactly what went wrong.

Quote: Ninelle


The temperature is even lower ?! I thought to add a little ...

Ninelle, the basic rule for Nordic tins is to lower the standard temperature regime for everything that you have previously baked in other tins by 10 degrees. This is due to the fact that these molds are made of cast aluminum and are quite thick, their thermal conductivity differs from other forms for baking. Therefore, in order for the dough to bake well inside, and not to fry to the walls, it is necessary to lower the temperature and increase the baking time.
Tanuhka
Irin, I only had to make one portion, the dough rose a lot. Here is the report, the cream on top is a wet meringue
Cupcake Beehive
I didn't have time to take a picture in the cut, I read it late, when I had already glued everything together. Everything is wonderfully baked, the cake is airy, insanely delicious!
Kara
Great cupcake, Tatiana! And in the context it is not too late When you eat, take a picture. Or is it takeaway?
Jiri
Tanuhka, Tatyana! Indescribable handsome!
Tanuhka
Kara, no, not to take away)) I will cut, a knife in one hand, a camera in the other)) it is necessary to take a picture at the same time as cutting. Otherwise ...
Ninelle
Kara. Yes, you are right, thank you very much. I will try.
Ninelle
Quote: Tanuhka
take a picture at the same time as cutting. Otherwise ...

Otherwise they will gobble up!
Kara
That's for sure!
agashka215
Quote: Tanuhka
Irin, I only needed to make one portion, the dough rose a lot. Here is the report, the cream on top is a wet meringue
https://Mcooker-enn.tomathouse.com/ga...rpics/115597/image~24.jpg
I didn't have time to take a picture in the cut, I read it late, when I had already glued everything together. Everything was baked wonderfully, the cake is airy, insanely delicious!
What a handsome man! I rarely like hives in the photo, this one is just handsome
Cvetaal
Tatyana, incomparable! Very nice cupcake, and the relief is just a reference
Lyi
Girls baked a cupcake. Now it cools down for 10 minutes before being pulled out of the mold. But I did not understand what was wrong with the glaze. IT must be boiled, but then why is there no gelatin, and then knock down. Or just beat right away? But is this naked oil? And in the photo it looks like a cream.
Tell me, plizz.
Kara
You don't need to cook anything! There milk + butter, believe me, it turns out a much less fatty version than butter + condensed milk. And it's not really a cream, but rather a frosting. Below in the recipe, I wrote my impressions of her.
Lyi
Quote: Kara
You don't need to cook anything!
Kara, Thanks for the quick response. I will trust your opinion, since everything according to your recipe was baked and popped out of the mold without problems. So everything will be all right with the glaze.
Now (when the cake has cooled down) I throw butter and sugar in Kenwood, whisk.
Kara
Lyi, everything will definitely work out!
Tanuhka
I really liked the wet meringue as a cream. I tinted it with yellow, well, just honey. My daughter gave an interesting idea when she saw the hive. Says on Easter beautiful Easter cakes in this evidence will turn out. I already ordered myself to school. She baked a chrysanthemum from this recipe, she took it to school for Shrovetide, there was tea, she says everyone was shocked by such beauty and deliciousness. I asked to thank you for the recipe.
Kara
Tatiana, Glad that you and your daughter liked it!
Mikhaska
Irishka! Take the report!
I made this cake, but in my new adorable Bavarian form!
No matter how much I knocked on the table to expel the bubbles, it was still baked with grains ...
This time I didn’t miss the time of taking the cake out of the mold, so it didn’t just come out of it, but literally jumped out!
Mine do not know that it should be bubble-free, so they took everything for granted ...
Ah, I am so simply bastard with happiness that I have a Bavarian form!

🔗

I was greedy for honey ... I put molasses instead. Pa-ah-ah-ah, no worse than honey!
Thanks for the delicious theme and the awesome cupcake honey!
Lyi
Irina!I also report on baking, the cake recipe is very tasty. Thank you!.
But I immediately work on my mistakes, so that others did not know others could learn from my mistakes and not make their own.
First, I ended up with a different amount of dough in one form and another. Most likely there were air bubbles inside, and after shaking and 10 minutes of settling, they settled. I decided that this was not critical and I could not pay attention to it, but after baking it was very difficult to tie 2 forms together, there was a huge gap in the middle.
Secondly, it is not necessary to withstand 70 minutes when baking in the oven, I baked the cake on a dry splinter earlier, but I kept it in the oven and as a result the crust was thick on the surface, although very tasty and the cake jumped out of the mold.
From the pros. The surface of the cupcake was slightly bubbled up, but I put the cupcake to cool directly on this bubble. Result, the surface is leveled.
I didn't get the cream, I had an old powder and for some reason grabbed a lump and I began to beat the butter with sugar, and 3 tablespoons of milk did not give me the desired effect.
I had to make my own recipe for fondant from above 3 tbsp sour cream, 4.5 tbsp sugar 25 g butter, melt 3 tsp cocoa in a water bath, pour cool.
But in general, everything is very tasty, I will take into account my mistake in the future, I will still bake it.
Cupcake Beehive
Cupcake Beehive
Kara
Irisha, what a wonderful cupcake! I don’t see any clumsy things!

Lyi, girls, I already wrote, I didn't like the fudge given in the original recipe either. In my opinion, chocolate icing or this Fudge fit much better. The muffin is so high in calories and sweet enough to be burdened with so much butter and sugar

When it comes to baking time, you need to be guided by your oven and above all by the color of the cake.

Well done, girls, your cupcakes turned out great!

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