Get your friends round this Easter for a baking session + make these delicious Simnel cupcakes with almond buttercream frosting by Kathryn from London Bakes!
Read on for Kathryn’s spin on a traditional Easter Simnel Cake – a rich dessert enjoyed since medieval times.
What You’ll Need
For the cupcakes:
- 1½ cups (175 grams) all-purpose flour (regular or gluten free)
- ½ cup (50g) ground almonds
- 1 teaspoon baking powder
- ½ teaspoon of salt
- 1½ teaspoons mixed spice (or a blend of cinnamon, nutmeg, ginger as you like)
- 1½ sticks (175g) unsalted butter, softened
- 1 cup (180 grams) light brown sugar
- 3 medium eggs, beaten
- 8 oz (200g) mixed dried fruit
- 10oz (250g) marzipan, divided
For the almond buttercream:
- 1 stick (115g) unsalted butter, softened
- 1 cup (225g) icing sugar
- 1 tablespoon milk
- ½ teaspoon almond extract
- a pinch of salt
What You Do
Preheat the oven to 180C/350F. Line a cupcake pan with paper cases. Roll out half the marzipan until a couple of millimeters thin and cut out 12 circles, slightly smaller than the size of your cupcake pan.
In a large bowl, whisk together the flour, ground almonds, baking powder, salt and mixed spice and set aside. Beat together the butter and sugar until light and fluffy (about five minutes or so) in a separate bowl. Gradually add the beaten egg, little by little, continuing to beat all the time. Fold through the dry ingredients followed by the lemon zest and dried fruit.
Put a tablespoon of batter in each cupcake case, add a circle of marzipan to each and cover with another tablespoon of batter. Bake for 20-25 minutes until risen and golden brown. Remove from the oven and set aside to cool on a wire rack while you make the buttercream.
To make the buttercream, beat the butter until smooth either by hand or in a stand mixer. Add the icing sugar, little by little, continuing to beat until you have a smooth mixture. Add the milk, almond extract and salt when you have added all the sugar and beat well to combine.
Top each cooled cupcake with a generous dollop of buttercream. Take teh rest of the marzipan and roll it into 11 equal-sized balls. Place a ball on top of each cupcake; the 11 balls are supposed to represent the twelve apostles, less Judas!
Kathryn from London Bakes is a 30-year old Londoner with a passion for baking, predominantly gluten-free treats too! She lives in West London with her boyfriend – together they eat a lot of cake! Check her out on Facebook, Twitter, Pinterest or Flickr.