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1
Make cupcakes: Preheat oven to 325F.
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2
Line standard muffin tins with paper liners.
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3
Whisk together flour, baking soda, baking powder, salt, and cinnamon.
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4
With an electric mixer on high, beat eggs and sugars until pale and thick.
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5
Whisk together honey, milk, oil, and zest.
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On low speed, mix honey mixture into egg mixture.
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Add flour mixture in two batches, mixing until just combined.
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Divide batter among lined cups, filling each three-quarters full.
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Bake, rotating tins halfway through, until golden brown and a tester inserted in centers comes out clean, about 25 minutes.
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10
Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.
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11
Make bees: Divide marzipan in half.
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12
Tint one portion yellow and the other black with gel-paste food color (see page 299 for instructions).
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Roll each portion into a rope, a little less than 1/4 inch thick, on a work surface lightly dusted with cornstarch; cut rope crosswise into 1/4-inch pieces.
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Alternating between yellow and black, gently press together four pieces to form the body.
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For the head, roll a small black piece into a ball; press onto yellow end of body.
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Pinch off two tiny bits of yellow marzipan.
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Roll into balls; press onto head.
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Press almonds into bee for wings.
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Repeat to make 20 bees.
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20
Decorate cupcakes: Tint buttercream pale yellow; spread a thin layer of buttercream over cupcakes.
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21
Transfer remainder to a pastry bag fitted with a small curved petal tip (#59).
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22
Starting at outer edge, pipe petals in a circle, holding tip perpendicular to cupcakes.
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Pipe more circles of petals inside first to cover.
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24
Refrigerate 30 minutes to allow frosting to set.
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25
Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top with bees before serving.
