Cherry & almond Easter cupcakes

200 kcal or less 30-60 minutes almond almond cake almonds chocolate cup cakes cupcakes easter baking easter fairy cakes easter recipes glacé cherries glacé cherry icing sugar marzipan mini eggs muffins orange oranges simmnel cake simnel cake

N/A

Makes 24 cupcakes

Source

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

Method

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.