Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Flower-and-Bee Cupcakes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Photo: Con Poulos Ingredients 2 ounces marzipan per bee Yellow and black gel-paste food coloring Unblanched almond slices Cupcakes (any flavor) Swiss Meringue Buttercream for Cupcake Decorating, tinted yellow Tools Pastry bag Small petal pastry tip Directions Tint half the marzipan yellow and the other half black, kneading each separately until color is uniform. Roll each into a 1/8-inch-thick log. Cut each log crosswise into 1/8-inch-thick pieces. Starting with a black piece and alternating colors, stack 4 pieces, pressing together gently. For head, roll a black piece into a ball, and press onto yellow end of stack. For eyes, pinch off 2 tiny yellow pieces, roll into balls, and press onto head. For stinger, shape end into a slight point. For wings, press 1 almond slice into each side of body. Spread a thin layer of buttercream on 1 cupcake. Pipe petals in a circular pattern around edge with buttercream. Pipe another circle inside first, overlapping slightly. Repeat until cupcake is covered. Gently press a bee on frosting. Print