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Recipe by Jane Hornby

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1. Video tutorial: Creaming butter and sugar

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.

Latest comments and suggestions

• Frantic Flapjack

  09 April 2009

  Frantic Flapjack rated and commented on this recipe

  

  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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• Dardie

  10 April 2009

  Dardie commented on this recipe

  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.

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• doodlepip

  13 April 2009

  doodlepip rated and commented on this recipe

  

  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.

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Ingredients

• 250g pack butter , softened, plus extra for greasing
• 175g golden caster sugar
• 5 eggs , beaten
• 250g self-raising flour , plus an extra 2 tbsp
• 1 tsp baking powder
• zest 1 orange , plus 2 tbsp of the juice
• 250g natural marzipan , coarsely grated (easiest if chilled beforehand)
• ½ tsp almond essence, optional
• 200g glacé cherries , halved

FOR THE DECORATION

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

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Difficulty and servings

Makes 24 cupcakes

Preparation and cooking times

Prep 20 mins

Cook 25 mins

Ingredients

• 250g pack butter , softened, plus extra for greasing
• 175g golden caster sugar
• 5 eggs , beaten
• 250g self-raising flour , plus an extra 2 tbsp
• 1 tsp baking powder
• zest 1 orange , plus 2 tbsp of the juice
• 250g natural marzipan , coarsely grated (easiest if chilled beforehand)
• ½ tsp almond essence, optional
• 200g glacé cherries , halved

FOR THE DECORATION

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

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