Cherry Almond Easter Cupcakes Food

CHERRY & ALMOND EASTER CUPCAKES

Cherry & almond Easter cupcakes image

These little Simnel cakes are really almondy, with pieces of marzipan in the mix - and they look gorgeous

Provided by Jane Hornby

Categories Afternoon tea, Treat

Time 45m

Yield Makes 24 cupcakes

Number Of Ingredients 11

Ingredients

250g pack butter , softened, plus extra for greasing
175g golden caster sugar
5 eggs , beaten
250g self-raising flour , plus an extra 2 tbsp
1 tsp baking powder
zest 1 orange , plus 2 tbsp of the juice
250g natural marzipan , coarsely grated (easiest if chilled beforehand)
½ tsp almond essence, optional
200g glacé cherry , halved
about 100g/4oz icing sugar , sifted
mini chocolate eggs, to decorate

Steps:

Heat oven to 180C/fan 160C/gas 4 and place 24 cupcake cases into cupcake tins. Beat the butter and sugar together with electric beaters or a tabletop mixer until light and fluffy. Add the eggs, 250g flour, baking powder, orange zest and juice and beat well till thick, creamy and evenly mixed.
Toss cherries in the extra 2 tbsp flour and fold into the batter along with grated marzipan and almond essence (if using). Spoon into the cupcake cases and bake for 20-25 mins, or until well risen and golden. Leave to cool in tin for 10 mins, then place on a cooling rack to cool completely.
Mix the icing sugar with around 1 tbsp water to make a loose but not-too-runny icing. Ice the tops of the cupcakes and top each one with about 3 mini chocolate eggs.

CHERRY ALMOND MUFFINS

Cherry Almond Muffins image

As a kid, I loved doughnuts filled with custard or jelly. So I decided to experiment with fillings in muffins. The result was this terrific recipe. These fancy muffins are almost like a pastry with a creamy center and a nutty streusel topping. -John Montgomery, Fortuna, California

Provided by Taste of Home

Time 50m

Yield 7 muffins.

Number Of Ingredients 20

Ingredients

1-3/4 cups all-purpose flour
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 large egg
3/4 cup sour cream
1 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1 large egg
1/4 cup sugar
1/2 teaspoon vanilla extract
3/4 cup cherry preserves, warmed
TOPPING:
1/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter
1/3 cup chopped sliced almonds

Steps:

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick). , In a large bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan over low heat, warm preserves. For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds., Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly among muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 684 calories, Fat 36g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 496mg sodium, Carbohydrate 80g carbohydrate (49g sugars, Fiber 2g fiber), Protein 10g protein.

CHERRY-ALMOND CHEESECAKE COOKIE CUPS

Cherry-Almond Cheesecake Cookie Cups image

Need a fairly quick dessert? This is the one! Dress up these cheesecake cookie cups using silver or gold foil liners for the holidays.

Provided by Diana Adcock

Categories Cheesecake

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

12 slices refrigerated chocolate chip cookie dough, 1/4 inch
1 (8 ounce) package cream cheese, at room temp
1/2 cup sweetened condensed milk
1 large egg
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling
1/3 cup sliced blanched almond
chocolate curls

Steps:

Preheat oven to 325 degrees.
Line a 12 count muffin tin with cupcake liners.
Place 1 round of cookie dough in each lined cup.
Bake for 10 minutes.
Meanwhile beat cream cheese, sweetened condensed milk, egg and almond extract in a medum bowl until smooth.
Pour 3 T.
cream cheese mixture over each cookie in a cup.
Bake for an additional 15 minutes or until set.
Cool completely on a wire rack.
Top with cherry pie filling and sprinkle with blanched almonds.
Chill in the fridge for 1 hour.
Garnish with chocolate curls.

ANGEL ALMOND CUPCAKES

Angel Almond Cupcakes image

Make and share this Angel Almond Cupcakes recipe from Food.com.

Provided by Monkeygirl1628

Categories Dessert

Time 35m

Yield 30 cupcakes

Number Of Ingredients 4

Ingredients

1 package duncan hines angel food cake mix
1 1/4 cups water
2 teaspoons almond extract
1 container duncan hines wild cherry vanilla frosting

Steps:

Preheat oven to 350 degrees F.
Combine cake mix,water and almond extract in large mixing bowl.
Beat at low speed with mixer until moistened.
Beat at medium speed for one minute.
Line medium muffin pans with paper baking cups.
Fill muffin cups two-thirds full.
Bake for 20-25 minutes or until golden brown, cracked and dry.
Remove from muffin pans.
Cool completely.
Frost with frosting.

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