Simnel Cupcakes

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recipe by Tenina Holder

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
  • Calories icon

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

Inspired by:

recipe updated Apr 7, 2020


  • Butter icon
    170g (about ¾ cup)
  • Lemon icon
    1 (58g)
  • Glace cherries icon
    Glace cherries
    100g (about ¾ cup)
  • Golden caster sugar icon
    Golden caster sugar
    120g (about ½ cup)
  • Egg icon
    3 (150g)
  • Bread flour icon
    Bread flour
    220g (about 1¾ cups)
  • Baking powder icon
    Baking powder
    1 tsp (5g)
  • Ground cinnamon icon
    Ground cinnamon
    about ½ tsp (1g)
  • Slivered almonds icon
    Slivered almonds
    25g (about 4 tbsp)
  • Milk icon
    30ml (2 tbsp)
  • Marzipan icon
    as needed
  • Cornflour icon
    as needed
  • Raspberry jam icon
    Raspberry jam
    2 tbsp (41g)
  • Egg white icon
    Egg white
    1 (30g)
  • Dried mixed fruit icon
    Dried mixed fruit
    500g (about 3 cups)


  • kCook icon Spatula
  • kCook icon Cooling rack
  • kCook icon TM5
  • kCook icon Mini muffin pan - 12-hole
  • kCook icon Tm5 bowl
  • kCook icon Work surface
  • kCook icon Small bowl

Step preview

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