Miniature Bienenstich Cupcakes: A German Delicacy in Bite-Sized Form

Transform the traditional German Bienenstich (Bee Sting) cake into delightful, portion-sized cupcakes with this creative recipe. Imagine the classic flavors and textures of the famous honey and almond cake, now presented in a convenient and adorable cupcake form. These Bienenstich cupcakes are a perfect blend of sweet, creamy, and nutty elements, making them a tantalizing treat for any occasion.

Why You’ll Love This: These cupcakes offer the exquisite taste of Bienenstich without the need to prepare a whole cake. The combination of the soft, almond-flavored cupcake base, the creamy vanilla pudding filling, and the crunchy honey-almond topping is heavenly. They are not only delicious but also visually appealing, making them perfect for gatherings, parties, or as a special treat.

Perfect Occasion: Ideal for tea parties, coffee breaks, birthdays, or any gathering where you want to serve something uniquely delightful. They’re also great for holiday celebrations or as a special weekend baking project.

Recipe: Ingredients:

• Cupcake Base:
  • 2 eggs
  • 1 cup granulated sugar (125g)
  • 1 packet vanilla sugar
  • 1.5 cups flour (200g)
  • 1 packet baking powder
  • 125g melted butter
  • 1 cup milk (125g)
  • 80g ground almonds (optional)
• Cream Filling:
  • 400ml milk
  • 1 packet vanilla pudding powder
  • 2 tablespoons granulated sugar
  • 1 packet whipping cream
  • 2 packets cream stabilizer (or 1 packet powdered whipped cream prepared as instructed)
• Almond Topping:
  • 1 tablespoon butter
  • 1 tablespoon granulated sugar
  • 1 tablespoon honey
  • 80ml milk
  • 1 cup sliced almonds (100g)

Instructions:

1. Prepare the pudding as directed and let it cool. Whip the cream with stabilizer and refrigerate.
2. For the cupcakes, beat eggs with sugar and vanilla sugar. Add milk and melted butter, then the flour and baking powder. Divide the batter into cupcake molds and bake at 170°C (338°F) for 20 minutes.
3. For the topping, cook milk, butter, sugar, honey, and almonds until slightly thickened.
4. After baking, spread the almond mixture on the cupcakes and bake for an additional 5-6 minutes until golden.
5. Mix the cooled pudding with the whipped cream. Cut the cupcakes in half, fill with the cream mixture, and reassemble.
6. Serve your delightful Miniature Bienenstich Cupcakes and enjoy!