Simnel Cupcakes

by

Tenina Holder

POSTED April 3, 2020 (LAST UPDATED September 24, 2021)

Serves

20

Total Time

1hrs 15mins

Calories

241

This very traditional Easter cake as cupcakes! Easier, cuter and just as delicious. Serve with or without chocolate eggs!

recipe-image

    INGREDIENTS


  • Butter icon
    Butter

    170 g (about ¾ cup)room temperature

  • Lemon icon
    Lemon

    1 (about 58 g)zest of

  • Glace cherries icon
    Glace cherries

    100 g (about 20)chopped

  • Golden caster sugar icon
    Golden caster sugar

    120 g (about ½ cup)

  • Egg icon
    Egg

    3 (about 150 g)

  • Bread flour icon
    Bread flour

    220 g (about 1 ¾ cups)

  • Baking powder icon
    Baking powder

    1 teaspoon (about 5 g)

  • Ground cinnamon icon
    Ground cinnamon

    ½ teaspoon (about 1 g)

  • Slivered almonds icon
    Slivered almonds

    25 g (about 3 ⅞ tablespoons)

  • Milk icon
    Milk

    30 g (about 2 tablespoons)

  • Marzipan icon
    Marzipan

    as needed

  • Cornflour icon
    Cornflour

    as needed

  • Raspberry jam icon
    Raspberry jam

    2 tablespoons (about 42 g)

  • Egg white icon
    Egg white

    1 (about 30 g)

  • Dried mixed fruit icon
    Dried mixed fruit

    500 g (about 3 cups)

    METHOD


  • 1. Pre-heat oven - 160°C
  • 2. Line a clean mini muffin pan
  • 3. Add butter, golden caster sugar and lemon to the TM5 bowl
  • 4. Mix - approx 10 sec, speed 7
  • 5. Whisk - approx 1 min, speed 3
  • 6. Add egg to the TM5 bowl one by one while machine is running
  • 7. Mix - approx 30 sec, speed 3
  • 8. Then add bread flour, baking powder, ground cinnamon, slivered almonds and milk to the TM5 bowl
  • 9. Mix - approx 10 sec, speed 3
  • 10. Then add glace cherries and dried mixed fruit to the TM5 bowl
  • 11. Combine carefully
  • 12. Add marzipan to a clean work surface
  • 13. Roll the marzipan into 2 tubular shapes and wrap until ready to use
  • 14. Slice one roll into 20 pieces and flatten each with your hands to fit the middle of the cupcake
  • 15. Transfer mixture to mini muffin pan
  • 16. Transfer content of work surface to mini muffin pan
  • 17. Top the mixture with a circle of marzipan, then spoon remaining mixture on top.
  • 18. Bake - 45 min, 160°C
  • 19. Let cool onto cooling rack
  • 20. Sprinkle with cornflour
  • 21. Roll out marzipan onto the work surface
  • 22. Cut out
  • 23. Using remaining dough to make small marzipan balls
  • 24. Divide raspberry jam between the mini muffin pan
  • 25. Place marzipan circles on top of the jam and press down
  • 26. Whisk egg white into a clean small bowl
  • 27. Brush each cake with egg wash and then decorate with a marzipan ball
  • 28. Optionally but to be quite traditional, use a blow-torch so that the marzipan scorches slightly
  • 29. Keep covered until you serve

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