Simnel Cupcakes
These Easter cupcakes are a modern, lighter twist on the classic Simnel cake. They're really easy to make and really versatile in terms of decoration, so they're ideal for baking with kids. Children might also prefer the flavour to the more traditional version: these are more cupcake than fruit cake, while retaining the fun of the 'surprise inside' marzipan layer. Omit the mixed spice if preferred. In the pictures, I've included lots of ideas for decoration: if you're feeling adventurous or indulgent, you could even add a chocolate Easter nest on top - two cakes in one! Simply melt milk or dark chocolate, stir in Shredded Wheat, and place a chocolate egg inside.
This recipe makes 12 generously portioned cupcakes. The amount of marzipan you need will depend on how you'd like to decorate them, but you'll need at least 250g for the surprise layer inside.
Ingredients
For the cupcakes
Equipment
Method
1. Preheat the oven to 180°C (fan), 200°C (non fan). Prepare the muffin tin by lining it with the cupcake cases. Roll 250g of marzipan on a surface lightly sprinkled with icing sugar. Using the smaller cutter, cut out 12 discs and put to one side.
2. Put all of the cupcake ingredients except the marzipan in a large bowl and whisk using an electric hand whisk until light and fluffy. Use a wooden spoon to mix in the dried fruit. Spoon approximately 2 teaspoons into each cupcake case.
These Easter cupcakes are a modern, lighter twist on the classic Simnel cake. They're really easy to make and really versatile in terms of decoration, so they're ideal for baking with kids. Children might also prefer the flavour to the more traditional version: these are more cupcake than fruit cake, while retaining the fun of the 'surprise inside' marzipan layer. Omit the mixed spice if preferred. In the pictures, I've included lots of ideas for decoration: if you're feeling adventurous or indulgent, you could even add a chocolate Easter nest on top - two cakes in one! Simply melt milk or dark chocolate, stir in Shredded Wheat, and place a chocolate egg inside.
This recipe makes 12 generously portioned cupcakes. The amount of marzipan you need will depend on how you'd like to decorate them, but you'll need at least 250g for the surprise layer inside.
Ingredients
For the cupcakes
- 170g self-raising flour
- 170g golden caster sugar
- 170g baking spread/margarine
- 3 eggs
- 50g ground almonds
- 1 tsp mixed spice
- 100g mixed dried fruit
- 250g marzipan (extra for decorating; a 500g packet will suffice)
- Icing sugar, for rolling the marzipan
- More marzipan (see above) for a traditional Simnel finish, and jam to secure the marzipan in place
- Shredded wheat and dark/milk chocolate for Easter nests
- Mini eggs
- Mini Easter biscuits (you can find my recipe here)
- Icing sugar to make a water icing (flavoured with lemon or orange if desired)
- Other Easter confectionery
Equipment
- 12-hole muffin tin
- 12 muffin/cupcake cases
- Round cutters (approximately 4cm in diameter for the marzipan discs inside the cakes; approximately 6cm in diameter for the marzipan discs to decorate)
Method
1. Preheat the oven to 180°C (fan), 200°C (non fan). Prepare the muffin tin by lining it with the cupcake cases. Roll 250g of marzipan on a surface lightly sprinkled with icing sugar. Using the smaller cutter, cut out 12 discs and put to one side.
2. Put all of the cupcake ingredients except the marzipan in a large bowl and whisk using an electric hand whisk until light and fluffy. Use a wooden spoon to mix in the dried fruit. Spoon approximately 2 teaspoons into each cupcake case.
3. Place the marzipan discs over the cupcake mix. Then top the cakes with another teaspoon of cupcake mixture. Bake in the oven for about 25 minutes until golden brown and springy to the touch. Cool on a wire rack.
4. If you'd like to decorate the cakes with marzipan, roll out more marzipan to the desired thickness and use the larger cutter to cut discs. Brush the tops with jam in order to secure the discs in place. Roll 11 small round marzipan balls per cupcake to recreate in miniature the traditional Simnel design. Place the cakes under a pre-heated grill; they will only take a minute or so for the marzipan to bake slightly; remove them when the tops are golden brown (see photo).
Alternatively, mix icing sugar and water (or lemon/orange juice) to create a simple icing paste. Top with mini eggs. Or melt chocolate and mix with shredded wheat; pile the mixture high on the cakes to create Easter nests. Decorate with mini eggs and/or an Easter chick.
For something a little different and for a double Easter treat, top the cakes with my mini Easter biscuits.
Alternatively, mix icing sugar and water (or lemon/orange juice) to create a simple icing paste. Top with mini eggs. Or melt chocolate and mix with shredded wheat; pile the mixture high on the cakes to create Easter nests. Decorate with mini eggs and/or an Easter chick.
For something a little different and for a double Easter treat, top the cakes with my mini Easter biscuits.