Marzipan Cupcakes With Lemonglaze Food

MARZIPAN (CUP)CAKE(S) WITH LEMONGLAZE

Steps:

• Preheat oven at 180°C.
• Mix dark brown sugar and butter (or oil-butter mixture) until creamy.
• Add eggs and mix until very fluffy.
• Cube Marzipan and soften in microwave (about 20-30 sec. at 700 Watt). You don't need to do this, but the handling is way easier.
• Incorporate marzipan, cinnamon, pinch of salt and vanilla extract into egg-butter-sugar mixture.
• Add ground almonds.
• Mix baking powder with flour and add to dough. Mix thoroughly.
• Butter a cake pan or cupcake tin and transfer dough to it.
• Bake at 180°C for about 45 minutes (cake) or 20 minutes (cupcakes).
• Let cupcakes cool for 10 minutes.
• Mix lemon juice and icing sugar until a thick paste forms. Glaze cooled cupcakes as you like.

CHERRY & ALMOND EASTER CUPCAKES

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.