Name: Cherry & almond Easter cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 24 cupcakes
Cuisine: British
Ingredients: 250g pack butter softened, plus extra for greasing; 175g golden caster sugar; 5 eggs beaten; 250g self-raising flour plus an extra 2 tbsp; 1 tsp baking powder; zest 1 orange plus 2 tbsp of the juice; 250g natural marzipan coarsely grated (easiest if chilled beforehand); ½tsp almond essence optional; 200g glacé cherry halved; about 100g/4oz icing sugar sifted; mini chocolate eggs to decorate

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Cherry & almond Easter cupcakes

Cherry & almond Easter cupcakes

Jane Hornby

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Makes 24 cupcakes

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.4 out of 5.19 ratingsRate

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These little Simnel cakes are really almondy, with pieces of marzipan in the mix - and they look gorgeous

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Ingredients

Nutrition

Units:

MetricUS

250g pack butter

softened, plus extra for greasing
175g golden caster sugar
5 eggs

beaten
250g self-raising flour

plus an extra 2 tbsp
1 tsp baking powder
zest 1 orange

plus 2 tbsp of the juice
250g natural marzipan

coarsely grated (easiest if chilled beforehand)
½tsp almond essence

optional
200g glacé cherry

halved

For the decoration

about 100g/4oz icing sugar

sifted
mini chocolate eggs

to decorate

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Heat oven to 180C/fan 160C/gas 4 and place 24 cupcake cases into cupcake tins. Beat the butter and sugar together with electric beaters or a tabletop mixer until light and fluffy. Add the eggs, 250g flour, baking powder, orange zest and juice and beat well till thick, creamy and evenly mixed.
step 2

Toss cherries in the extra 2 tbsp flour and fold into the batter along with grated marzipan and almond essence (if using). Spoon into the cupcake cases and bake for 20-25 mins, or until well risen and golden. Leave to cool in tin for 10 mins, then place on a cooling rack to cool completely.
step 3

Mix the icing sugar with around 1 tbsp water to make a loose but not-too-runny icing. Ice the tops of the cupcakes and top each one with about 3 mini chocolate eggs.

Recipe from Good Food magazine, April 2006

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A star rating of 4.4 out of 5.19 ratings

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