Easter Cupcakes

Looking for Easter ideas? These Easter cupcakes, decorated with tiny marzipan carrots are a sweet recipe that even the Easter Bunny would crave.

For the cupcakes

  • Marzipan (225 g, finely chopped)
  • Butter (75 g, unsalted)
  • Caster sugar (100 g)
  • Eggs (3, beaten)
  • Milk (15 ml)
  • Almonds (100 g, ground)
  • Flour (150 g, all-purpose)
  • Baking powder (10 ml)
  • Almond extract (5 ml)

For the frosting

  • Icing sugar (250 g)
  • Water (30-45 ml, hot)

For the decoration

  • White marzipan (225 g)
  • Food colouring (orange and green, as needed)
  • Apricot jam (15 ml)

For the cupcakes

Heat the oven to 180°C, gas 4.
Place paper cases in 10 bun tins.
Beat the marzipan, butter and sugar in a miming bowl to a smooth paste.
Whisk in the eggs gradually, whisking constantly until the mixture is smooth.
Gently fold in the almonds, flour and baking powder until well blended.
Spoon the mixture into the paper cases and bake for 20-25 minutes until risen and springy to the touch.
Place on a wire rack to cool.

For the frosting

Sift the confectioners' sugar into a bowl and stir in enough hot water to give a thick coating consistency.
Spoon the frosting over the cakes, allowing it to run down the sides.
Leave to set.

For the marzipan carrots

Reserve 1/4 of the marzipan for the leaves.
Knead orange colouring into the larger piece of marzipan until the colour is even.
Roll the dough into small balls and roll the balls between your palms, elongating them into thin tubes and tapering one end, so that they are shaped like carrots.
Using a cocktail stick, make horizontal indentations all along the length of the 'carrots' to create slight creases.
Knead the green colouring into the smaller piece of marzipan.
Flatten small pieces and mark into leaf shapes.
Attach to the' carrots' with a dab of apricot jelly.
Place the 'carrots' on the cakes.

Preparation time - 40 m
Cooking time - 25 m
Recipe category - Dessert
Recipe yield - 8
Recipe cuisine - American


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