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Easter Simnel Cupcakes

Servings 12

Ingredients

For the sponge

  • 150 g Butter or baking spread
  • 150 g Light brown sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 1 tsp Lemon extract (or you can use the zest of 1 Lemon)
  • 1 tbsp Milk
  • 150 g Mixed dried fruit
  • 1 tsp Mixed spice
  • 150 g Self raising flour
  • 100 g Wholemeal self raising flour
  • 120 g Marzipan

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 tsp Almond extract

For decoration

  • 120 g Marzipan

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases

  2. Divide the marzipan in 12g pieces and roll into balls using the palms of your hands, set aside

  3. Cream together the butter and light brown sugar, using a silicone or wooden spoon, until smooth

  4. Add the eggs, vanilla extract, lemon extract and milk and whisk well

  5. Then whisk in the mixed spice, self raising flour and wholemeal flour

  6. Then fold in the mixed dried fruit

  7. Divide half the mixture between the 12 cupcake cases

  8. Add a marzipan ball into each cupcake and press in

  9. Then cover with the remaining mixture

  10. Bake them for 20 minutes or until they are golden brown and a skewer inserted comes out clean. Leave to cool completely

  11. Make the buttercream by mixing together the butter and icing sugar, then add the almond extract, and mix until smooth. You can do this by hand or with an electric whisk

  12. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  13. To decorate, divide the marzipan in 12g pieces and roll into balls using the palms of your hands, then brown the tops with a kitchen blowtorch. Or you can place them on a foil covered tray and pop them under the grill - but keep a close eye on them!

  14. Store in an airtight container in a cool place, eat leftovers within 3 days

Recipe Notes

If you can't find self raising wholemeal flour, use plain wholemeal flour and add 1/4 tsp baking powder