These little bakes are a delicious twist on the classic Easter Simnel cake.
- Electric Hand Held Beater
- Muffin Sized Paper Cases
- Muffin Baking Tray
- Rolling Pin
- Round Biscuit Cutter 58mm (2.25″)
Airtight container for 3 or 4 days.
Freeze up to 3 months
a)Both french set and traditional yoghurt work equally well in this bake, though if using a french set I’d suggest weighing it into a cup and stirring it through to loosen before adding to the batter mixture.
b) If you don’t have a biscuit cutter to the size you need, simply use the base of a small glass as a stencil to cut around.
c) The cupcakes will hold 11 marzipan balls positioned traditionally around the edge by making each one fairly small.
d) If you like, you could toast the decorated cupcakes under a pre-heated grill (or with a cook’s blow torch) for a minute or two. Though if using the grill do keep a sharp eye on them to prevent them from burning.