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Easter Cupcakes

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
Average: 1.7 (3 votes)

Type of dish


Dietary Consideration

Season & Occasion

serves for


total time

1 HR 5 MIN


225 g, finely chopped
75 g, unsalted
Caster sugar
100 g
3, beaten
15 ml
100 g, ground
All purpose flour
150 g, all-purpose
Baking Powder
10 ml
Almond Extract
5 ml
Icing sugar
250 g
30-45 ml, hot
225 g
Food Coloring
orange and green, as needed
Apricot Jam
15 ml


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.

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