Experience the delightful fusion of flavors with these Bienenstich Cupcakes, a twist on the traditional German Bee Sting Cake. These cupcakes combine the soft, fluffy texture of a light cake with the rich, creamy goodness of vanilla cream, all topped with a sweet and crunchy almond-honey glaze. Each bite offers a perfect balance of sweetness and nuttiness, making it an irresistible treat.
Why You’ll Love This:
These cupcakes are a charming blend of textures and flavors. The almond-infused cake base is moist and fluffy, while the creamy vanilla filling adds a luscious richness. The crowning glory is the honey-butter topping with sliced almonds, offering a delightful crunch and a burst of honeyed sweetness, reminiscent of the classic Bienenstich cake but in a convenient cupcake form.
Perfect Occasion:
Perfect for gatherings, afternoon tea, or as a special dessert after a family meal, these Bienenstich Cupcakes are sure to impress. Their individual serving size and elegant appearance make them great for parties, celebrations, or as a treat to brighten someone’s day.
Decoration Tips:
- Sprinkle extra almond flakes on top for added texture and visual appeal.
- Drizzle a little extra honey over each cupcake for a glossy finish.
- Serve each cupcake in a decorative paper liner to enhance presentation.
- Pair with a cup of strong coffee or tea to balance the sweetness.
Cake Batter:
- 240g flour
- 60g ground almonds
- 160g sugar
- 1 packet vanilla sugar
- 2 medium-sized eggs
- 150ml sparkling water
- 100ml oil (e.g., rapeseed oil)
- 2 tsp baking powder
- About 50g almond flakes
Filling:
- 2 packets vanilla “Paradies Creme”
- 400ml cream
Additional:
- 35g butter
- 25g sugar
- 2 tbsp honey
Instructions:
- Whisk eggs, sugar, and vanilla sugar together. Mix in oil and sparkling water.
- Add ground almonds, flour, and baking powder, stirring briefly. Fill the batter into cupcake liners. Sprinkle almond flakes on top.
- Bake in a preheated oven at 180°C for 20-30 minutes. Check for doneness after 20 minutes.
- For the filling, whip the “Paradies Creme” with cream and refrigerate until use.
- For the topping, combine honey, sugar, and butter in a pot and bring to a brief boil. Brush this mixture over cooled cupcakes and wait 30-40 minutes for it to set.
- Carefully cut off the almond topping, add vanilla cream to the bottom half, and replace the almond top.
Enjoy these delightful Bienenstich Cupcakes, a sweet tribute to the traditional German pastry!
