Beesting muffins
Bee Sting Muffins – A Beautiful Treat for Special OccasionsBee Sting Muffins are a delightful twist on the traditional German Bienenstich cake, which translates to “bee sting cake.” This classic dessert has its roots in German baking history and is believed to date back to the 15th century. According to legend, a group of bakers used beehives to defend their village from invaders—afterward, they celebrated their victory by creating a honey-filled cake and named it in honor of the bees. That sweet, sticky, and nutty cake became known as Bienenstich or "bee sting."Bee Sting Muffins take all the best parts of that iconic cake—creamy vanilla custard, golden sponge, and a caramelised almond topping—and present them in an elegant, individual-sized format. These muffins are ideal for special occasions like birthdays, baby showers, brunches, or even elegant afternoon teas. Their glossy almond topping gives them a beautiful, almost patisserie-style finish, while the creamy custard filling hidden inside adds an irresistible surprise.Perfectly portioned and visually stunning, Bee Sting Muffins combine flavour and flair in every bite. The contrast between the soft, vanilla-scented muffin and the rich crunch of the honeyed almond top makes them a true showstopper.Whether you're familiar with the traditional bee sting cake or discovering it for the first time, Bee Sting Muffins are a modern, crowd-pleasing version that brings a touch of European baking magic to your table. They’re easy to make ahead, lovely to serve, and sure to leave a lasting impression.
Ingredients
- filling:
- 2 Tbsp custard powder
- 1 Tbsp cornstarch
- 400 ml milk divided 50 : 350
- 4 Tbsp castor sugar
- 80 g butter
- 80 g icing sugar
- almond-topping:
- 60 g butter
- 50 g cream
- 3-4 Tbsp sugar
- 130 g almond flakes or finely chopped almonds
- dough:
- 120 g soft butter
- 110 g sugar
- 2 eggs
- 5 ml vanilla essence
- 1 pinch salt
- 250 g cake flour
- 2 tsp baking powder
- 200 g double cream yoghurt
- 2 Tbsp milk
Instructions
- Make the Custard Filling:In a small bowl, whisk together the custard powder, cornstarch, sugar, and 50 ml of milk until smooth. Heat 350 ml of milk in a saucepan until warm. Slowly stir the custard mixture into the warm milk. Whisk constantly over medium heat until the custard thickens and reaches boiling point .Pour the thickened custard into a clean bowl and press clingfilm directly onto the surface to prevent a skin from forming. Let it cool completely at room temperature.
- Prepare the Creamy Filling:In a bowl, beat the soft butter and icing sugar until smooth and fluffy. Gradually add the cooled custard and beat until the filling is smooth and velvety. Place the filling in the fridge to set while you prepare the rest of the recipe.
- Prepare the Almond Topping:In a saucepan, bring the butter, cream, and sugar to a boil. Boil for 2 minutes, then stir in the flaked almonds. Continue boiling for another 3 minutes, then set aside to cool slightly.
- Preheat the Oven and Line Muffin Pan:Preheat your oven to 180°C (350°F). Line a 12-hole muffin pan with paper liners and set aside.
- Make the Muffin Batter: In the bowl of a stand mixer, cream the butter and sugar for about 3 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt. Add the flour and baking powder, mixing just until combined. Finally, fold in the yoghurt and milk until the batter is smooth and creamy.
- Assemble the Muffins:Divide the batter evenly between the muffin liners. Spoon a generous amount of the almond topping over each muffin.
- Bake the Muffins:Bake in the preheated oven for 22–25 minutes or until a skewer inserted into the center comes out clean. Let the muffins cool completely on a wire rack.
- Fill and Decorate the Muffins:Once the muffins are completely cool, slice them in half horizontally. Spread or pipe a generous amount of filling onto the bottom halves. Place the tops back on.Dust with icing sugar or decorate with edible flowers, if desired.
- Storage Tips:Store the filled muffins in the fridge for up to 2 days. Bring to room temperature before serving for the best texture and flavour.
Notes
It’s crucial that both the butter mixture and the custard are at room temperature before combining. If one is cold and the other is at room temperature, the filling won’t blend smoothly and will end up lumpy.
You can easily prepare the custard for the filling a day in advance.