Simnel Cupcakes

by

Tenina Holder

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

20

Total Time

1hrs 15mins

Calories

228

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

recipe-image
    Ingredients

  • Butter icon
    Butter170 groom temperature
  • Lemon icon
    Lemon1zest of
  • Glace cherries icon
    Glace cherries100 gchopped
  • Golden caster sugar icon
    Golden caster sugar120 g
  • Egg icon
    Egg3
  • Bread flour icon
    Bread flour220 g
  • Baking powder icon
    Baking powder1 teaspoon
  • Ground cinnamon icon
    Ground cinnamon½ teaspoon
  • Slivered almonds icon
    Slivered almonds25 g
  • Milk icon
    Milk30 g
  • Marzipan icon
    Marzipanas needed
  • Cornflour icon
    Cornflouras needed
  • Raspberry jam icon
    Raspberry jam2 tablespoons
  • Egg white icon
    Egg white1
  • Dried mixed fruit icon
    Dried mixed fruit500 g
    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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