a bee, a sting, a bee sting cupcake


for the dough
175 g butter, soft
150 g sugar
1 pinch salt
3 eggs
100 g yogurt, low fat
75 g ground almonds
150 g flour
2 teaspoons baking powder

for the filling
200 g butter, soft
160 g marshmallow fluff

for the topping
125 g sliced almonds
2 tablespoons honey
4 tablespoons whipping cream


Preheat oven to 350°F. Place 12 paper cupcake wrappers into a muffin pan.

For the dough
In a bowl mix together butter, sugar and salt, for about 5 minutes, until creamy.
Add one egg by another and finally stir in yogurt.
In a second bowl mix almonds, flour and baking powder and add to the butter-egg mixture.
Spread mixture into cupcake wrappers and bake for about 25 minutes.

After baking let muffins cool down on a wire rack, before you remove the paper cupcake wrappers.

For the filling
In a medium bowl beat butter creamy. Add marshmallow fluff by tablespoons to the soft butter.
Transfer marshmallow creme to a piping bag.
Cut off the top of each muffin and spread marshmallow creme evenly onto the bottom.
Cover with the top.
Put cupcakes back to fresh cupcake wrappers and refrigerate for about 30 minutes.

For the topping
Toast sliced almonds in a medium pan, without oil, for a couple of minutes, until golden browned.
Remove sliced almonds from pan. Transfer sugar to the pan and caramelize.
Stir in butter and honey. Then add whipping cream and bring to a boil.
At last stir in the sliced almonds and cover the muffins with the hot almond caramel mixture.

Let dry and enjoy…