Simnel Cupcakes
As featured on Made in Bristol TV (March 2016), these cupcakes are a lemony delight for Easter. There's a secret surprise of marzipan hidden inside, so you'll not be able to resist!
Ingredients
Makes 12 cupcakes
Method
Prep: 20 min › Cook: 20 min > Ready in: 40min (plus cooling time)
Ingredients
Makes 12 cupcakes
- 500g marzipan
- 150g light, muscavado sugar
- 2large eggs
- 150g self raising flour
- 125gmixed dried fruit
- 2 lemons - juice of one, both zester
- 2 tablespoons apricot jam
- Icing sugar to roll out marzipan
Method
Prep: 20 min › Cook: 20 min > Ready in: 40min (plus cooling time)
- Pre-heat the oven to 180 degrees. Take 80g of the marzipan and shape into 12 small chunks. Put aside for later.
- In a medium bowl, cream together the butter and sugar until it's light and creamy. Add the eggs, whisked, one at a time. Fold in the flour, dried fruit, lemon juice and half the zest.
- Half fill cupcake cases and put a marzipan chunk in the centre. Then top up the cupcake cases with the remaining cake mixture. Put the cupcake cases into a muffin tin and bake for 15-18 minutes. Cool thoroughly out of the tin.
- Sprinkle the worktop with icing sugar and roll out the icing to a around 1-2cm thick. Cut out 12 circles using a cookie cutter, and then use the leftovers for making 12 small balls.
- Remove the cupcake cases and brush a little jam on the top of each of the cakes. Put a circle of marzipan on the top (like a hat) and press down gently to make sure it sticks. Attach a little ball to the centre top, using a small drop of jam.
- This is the part which needs the most attention: Grill the cakes on a high heat for 1-2 minutes until they start to brown. Watch them carefully or they will burn! When they're ready, sprinkle with a little lemon zest, and enjoy!
