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.
24 March, 2014
Type of dish
Cuisine
Dietary Consideration
Season & Occasion
serves for
8
total time
1
HR
5
MIN
ingredients
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
Icing sugar
250 g
water
30-45 ml, hot
white marzipan
225 g
food colouring
orange and green, as needed
apricot jam
15 ml
Preparation
Step
01
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.
Step
02
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.
Step
03
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.
