Simnel Cupcakes

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
    Serves
    20
  • Calories icon
    Calories
    241

This very traditional Easter cake as cupcakes! Easier, cuter and just as delicious. Serve with or without chocolate eggs!

Inspired by: https://tenina.com/recipes/simnel-cupcakes

recipe updated Jan 12, 2022

Ingredients

  • Butter icon
    Butter
    170 g
  • Lemon icon
    Lemon
    1
  • Glace cherries icon
    Glace cherries
    100 g
  • Golden caster sugar icon
    Golden caster sugar
    120 g
  • Egg icon
    Egg
    3
  • Bread flour icon
    Bread flour
    220 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Ground cinnamon icon
    Ground cinnamon
    ½ teaspoon
  • Slivered almonds icon
    Slivered almonds
    25 g
  • Milk icon
    Milk
    30 g
  • Marzipan icon
    Marzipan
    as needed
  • Cornflour icon
    Cornflour
    as needed
  • Raspberry jam icon
    Raspberry jam
    2 tablespoons
  • Egg white icon
    Egg white
    1
  • Dried mixed fruit icon
    Dried mixed fruit
    500 g

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Cooling rack
  • kCook icon TM5
  • kCook icon Mini muffin pan - 12-hole
  • kCook icon Tm5 bowl
  • kCook icon Work surface
  • kCook icon Small bowl

Step preview

  1. Pre-heat oven - 160°C
  2. Line a clean mini muffin pan
  3. Add butter, golden caster sugar and lemon to the TM5 bowl
  4. Mix - approx 10 sec, speed 7
  5. Whisk - approx 1 min, speed 3
  6. Add egg to the TM5 bowl one by one while machine is running
  7. Mix - approx 30 sec, speed 3
  8. Then add bread flour, baking powder, ground cinnamon, slivered almonds and milk to the TM5 bowl
  9. Mix - approx 10 sec, speed 3
  10. Then add glace cherries and dried mixed fruit to the TM5 bowl
  11. Combine carefully
  12. Add marzipan to a clean work surface
  13. Roll the marzipan into 2 tubular shapes and wrap until ready to use
  14. Slice one roll into 20 pieces and flatten each with your hands to fit the middle of the cupcake
  15. Transfer mixture to mini muffin pan
  16. Transfer content of work surface to mini muffin pan
  17. Top the mixture with a circle of marzipan, then spoon remaining mixture on top.
  18. Bake - 45 min, 160°C
  19. Let cool onto cooling rack
  20. Sprinkle with cornflour
  21. Roll out marzipan onto the work surface
  22. Cut out
  23. Using remaining dough to make small marzipan balls
  24. Divide raspberry jam between the mini muffin pan
  25. Place marzipan circles on top of the jam and press down
  26. Whisk egg white into a clean small bowl
  27. Brush each cake with egg wash and then decorate with a marzipan ball
  28. Optionally but to be quite traditional, use a blow-torch so that the marzipan scorches slightly
  29. Keep covered until you serve
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