Cupcake recipe for 4 - 8 people, takes only 25 mins; recipe has butter, golden caster sugar, egg, self-raising flour, baking powder, orange, marzipan, almond, glace cherry, icing sugar and chocolate.
Cherry & almond Easter cupcakes
Course: Cupcake
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 5 eggs, beaten
- Butter: 250g pack butter, softened, plus extra for greasing
- Orange: zest 1 orange, plus 2 tbsp of the juice
- Almond: 1/2 tsp almond essence, optional
- Self Raising Flour: 250g self-raising flour, plus an extra 2 tbsp
- Baking Powder: 1 tsp baking powder
- Golden Caster Sugar: 175g golden caster sugar
- Glace Cherry: 200g glace cherry, halved
- Icing Sugar: about 100g/4oz icing sugar, sifted
- Chocolate: mini chocolate eggs, to decorate
- Marzipan: 250g natural marzipan, coarsely grated (easiest if chilled beforehand)
Directions
- 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.
- 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.
- 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.
