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toasted simnel cupcakes with Easter chick decorations
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5 from 1 vote

Simnel cupcakes

These little bakes are a delicious twist on the classic Easter Simnel cake. Light fruit cakes with more than a hint of delicious almond marzipan.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: afternoon tea, Cake
Cuisine: British
Keyword: cupcake, Easter
Servings: 12 cakes

Equipment

  • Muffin tray
  • 12 cupcake cases
  • Electric hand or stand mixer
  • mixing bowl
  • spatula or large metal spoon
  • Rolling Pin
  • round fluted biscuit cutter about 6cm (2½in) to fit the top of the cupcakes
  • pastry brush

Ingredients

For the cup cakes

  • 100 g (3½oz) marzipan
  • 150g g (5oz) butter , softened
  • 150 g (5oz) light muscovado sugar
  • 2 large eggs , lightly beaten
  • 150 g (5oz) natural yoghurt (whole milk)
  • 1 Lemon , zest only
  • 200 g mixed dried fruits
  • 175 g (6oz)self-raising flour

To decorate

  • 200 g (7oz) marzipan
  • 1 tablespoon maple syrup
  • icing sugar , to dust

Instructions

To make the cupcakes

  • Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Place the paper cupcake cases into the muffin tray.
  • Prepare the marzipan layer. Divide100g (3½oz) marzipan into 12 equal pieces. Roll each piece into a ball then flatten into a round disc. Set aside.
  • Beat together 150g (5oz) butter and 150g (5oz) sugar together until pale and fluffy. Gradually add 2 beaten eggs a little at a time, beating well after each addition.
  • Add 150g (5oz) yoghurt and whisk in. Then add the finely grated zest of one lemon and 200g (7oz) mixed dried fruit Fold in with a spatula or large metal spoon.
  • Sift 175g (6oz) self-raising flour and fold in until just combined.
  • Place a spoonful of the cake mixture into each cupcake case. Then place a disc of marzipan on top and gently press down. Divide the remaining cake mixture between the cupcake cases and level the tops. They should be about ⅔ full.
  • Bake. in the preheated oven and bake for about 20 – 25 minutesuntil golden on top and a sponge which springs back when touched. Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

To complete the cupcakes

  • Once the cakes have cooled completely. Lightly dust the work surface with icing sugar. Roll out 200g (7oz) marzipan and cut out 12 circles of marzipan about the size of the top of the cupcakes, re-rolling as required. Then use the remaining trimming to make 12 small balls of marzipan.
  • Brush the top of the cakes with a little maple syrup and place the marzipan circles on top of the cupcakes pressing down gently. Secure a marzipan ball on top with a little bit of maple syrup.
  • If desired, pop the cupcakes on a baking sheet and place under a preheated grill and toast the marzipan until just golden. Enjoy!

Video

Notes

Cook's Tip
When grilling the cupcakes watch closely as the marzipan can burn very quickly 
Store
  • In an airtight container in a cool place for up to a week.
  • Freeze up to 4 months