Orange Honeybee Mini Cupcakes

Dairy Free
Orange Honeybee Mini Cupcakes
135 min.
72
55kcal

Suggestions


Indulge in the delightful world of baking with our Orange Honeybee Mini Cupcakes, a charming dessert that is sure to bring a smile to everyone’s face! Perfect for parties, picnics, or simply a sweet treat at home, these mini cupcakes are not only adorable but also dairy-free, making them a fantastic option for those with dietary restrictions.

Imagine the burst of citrus flavor from fresh orange juice and grated orange peel, perfectly complemented by the sweetness of honey. Each bite is a harmonious blend of moist cake and fluffy frosting, creating a delightful experience for your taste buds. The vibrant yellow hue, enhanced by a touch of food coloring, adds a cheerful touch that makes these cupcakes visually appealing.

But what truly sets these cupcakes apart are the whimsical bee decorations! With a little creativity, you can transform simple marshmallows into cute bee wings and use black decorating gel to create charming stripes. These mini cupcakes are not just a treat; they are a fun activity for the whole family, perfect for sparking creativity in the kitchen.

Ready in just over two hours, you can whip up a batch of 72 mini cupcakes to share with friends and family. Each cupcake is a mere 55 calories, allowing you to enjoy a sweet indulgence without the guilt. So, roll up your sleeves and get ready to bake these delightful Orange Honeybee Mini Cupcakes that will surely buzz their way into your heart!

Ingredients

  • oz decorating gel black betty crocker®
  • 0.3 teaspoon purple gel food coloring yellow
  • 12 oz fluffy frosting white betty crocker®
  • 0.5 cup honey 
  • 36  marshmallows miniature
  • teaspoons orange juice fresh
  • teaspoon orange zest grated
  • box cake mix yellow betty crocker® supermoist®

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks
  • muffin liners
  • kitchen scissors

Directions

  1. Heat oven to 350°F.
  2. Place mini paper baking cup in each of 24 mini muffin cups.
  3. Make cake mix as directed on box, using water, oil and eggs. Stir orange peel and orange juice into batter. Fill muffin cups three-fourths full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.)
  4. Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely. Repeat with remaining batter to make an additional 48 mini cupcakes.
  5. In medium bowl, beat frosting, honey and food color with electric mixer on high speed until blended. Frost cupcakes. Use black decorating gel to pipe bees’ stripes. With dampened kitchen scissors, cut miniature marshmallows in half. Arrange marshmallows on cupcakes for bees’ wings.

Nutrition Facts

Calories55kcal
Protein2.03%
Fat15.72%
Carbs82.25%

Properties

Glycemic Index
2.89
Glycemic Load
2.57
Inflammation Score
-1
Nutrition Score
0.65739129621374%

Flavonoids

Hesperetin
0.02mg

Nutrients percent of daily need

Calories:54.56kcal
2.73%
Fat:0.97g
1.49%
Saturated Fat:0.26g
1.61%
Carbohydrates:11.38g
3.79%
Net Carbohydrates:11.28g
4.1%
Sugar:8.24g
9.16%
Cholesterol:0mg
0%
Sodium:61.35mg
2.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.28g
0.56%
Phosphorus:23.27mg
2.33%
Vitamin B2:0.03mg
1.87%
Calcium:15.51mg
1.55%
Folate:5.38µg
1.34%
Vitamin B1:0.02mg
1.15%