Cherry & almond Easter cupcakes

Cherry & almond Easter cupcakes

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(14 ratings)

Prep: 20 mins Cook: 25 mins

Easy

Makes 24 cupcakes
These little Simnel cakes are really almondy, with pieces of marzipan in the mix - and they look gorgeous

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 250g pack butter, softened, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 5 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g self-raising flour, plus an extra 2 tbsp
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • zest 1 orange, plus 2 tbsp of the juice

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 250g natural marzipan, coarsely grated (easiest if chilled beforehand)

    Marzipan

    mah-zuh-pan

    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • ½ tsp almond essence, optional

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 200g glacé cherry, halved

For the decoration

  • about 100g/4oz icing sugar, sifted
  • mini chocolate eggs, to decorate

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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Comments (16)

laxtitute's picture
5

These cupcakes are absolutely delicious. A lot of cupcakes are so boring with very minimal flavour, but these have a wonderful almond taste. Texture is nice and soft too. Agree with previous reviewers that cutting the cherries into quarters is a good idea, and the recipe makes 36 cakes.

tteeddyy's picture
4

very nice and easy :-)

towler's picture
5

I found that the recipe actually made 36 fairy cakes, rather than 24.

mifmif5's picture
4

My husband loved these. I left out the marzipan as we had none and added some almond essence and ground almonds instead and worked fine.

I also chopped the cherries into quarters so they were evenly distributed.

They all went in a matter of minutes!

glitzyrainbow7's picture
4

Also, I's use a bit more icing than the recipe states, as using half the mix I used 75g of icing sugar, but only a trickle per cake!

glitzyrainbow7's picture
4

I cooked this recipe twice, both times with a halfed recipe as I used bun cases instead of cupcake cases. The first time I didn't use enough butter, but they were still good. The second time half my batch got burned bottoms and sides... :( I think it was because the oven was too hot (someone else was also using it). They were still yummy though!!
:D

vrog's picture
5

Easy to make and very tasty. I have made these as in the recipe last Easter, and also with piped orange butter cream. Grandchildren liked them - but they are cherry lovers!

foodbyhayley's picture

I made these as a treat for Easter!
They were really delicious, soft and very morish!!!
They were very sweet indeed, nice with a cup of tea!
I used orange juice instead of water and also made marzipan eggs instead of mini chocolate eggs because i didnt think chocolate would compliment these!

lynda2's picture
5

I have to admit to not using the cherries as I knew the children wouldn't like them,but even so the cakes were delicious ! The marzipan is not overpowering,just right for fussy eaters ! Would make them again and again !

harriskx's picture
4

I would agree that cutting the cherries in quarters is better.

harriskx's picture
4

I've made these cakes several times since the recipe was first in the magazine. I love marzipan and almond flavour. I find they freeze well so I've made a batch and will get them out just before Easter to ice and put the chocolate eggs on top!

doodlepip's picture
5

These are absolutely lovely if you're a fan of marzipan. Lovely texture and flavour. I would agree with Dardie over chopping the cherries into quarters, it spaces them better. I used orange juice for the icing to complement the orange in the cakes and they were very moreish. I won't just be saving this recipe for Easter.

dardie's picture

We are avid "fairy cake" fans in our house, and these went down a treat. To make distribution a little better I quartered the cherries but other than that stuck pretty much to the recipe. Would definately make them again.

Frantic Flapjack's picture
3

These were very sweet as they contain a lot of sugar and marzipan. I will try making them again but will cut back on the sugar and add lemon juice to make the icing to try to cut through the sweetness.

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