Easter Simnel Cake

Simnel cake is traditionally served over the Easter period. this recipe takes the traditional simnel cake recipe and turns it into a cupcake!

12 cupcakes

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Easter Simnel Cake

For the Cupcakes:

12 Dr. Oetker Muffin Cases
150 g Unsalted butter (5 oz)
150 g Light Brown Sugar (5 oz)
4 Medium Eggs
5 ml Dr. Oetker Sicilian Lemon Extract (1tsp)
200 g Plain Flour (7 oz)
5 g Dr. Oetker Baking Powder (1 tsp)
5 g Mixed Spice (1 tsp)
300 g Mixed Dried Fruit
50 g Glacé Cherries (chopped)
about 200 g Dr. Oetker Ready to Roll Marzipan
15 ml Rum or Brandy (1 tbsp) optional

For the Decoration:

400 g Dr. Oetker Vanilla Buttercream Style Icing (1 tub)
about 150 g Dr. Oetker Ready Rolled Marzipan

preparation

Preparation

1

Simnel Cupcakes

Preheat oven to 190°C/170°C Fan/Gas Mark 5. Line a cupcake tray with 12 Cupcake Cases, for Easter we recommend pink, blue, green and yellow. Cream together the butter and sugar until pale and smooth.

2

Beat the eggs and Lemon Extract together and stir into the mixture until smooth – if the mixture begins to curdle add a spoonful of flour. 

3

Sieve the flour, Baking Powder and mixed spice on top and fold into the mixture. Finally add the fruit and rum/brandy (if you are using it) and stir into the mixture. 

4

Spoon half the mixture into the Cupcake Cases. Roll out the Marzipan onto a lightly floured surface to approx. ½ cm thickness. Cut out 12 discs approx. 6 cm diameter. Place a disc on top of the mixture in each cupcake case. Cover the marzipan disks with the remaining mixture. 

5

Place the cupcakes in the oven for 20-25 minutes until lightly golden in colour. Remove from the oven and leave to cool in the tin for about 10 minutes and then transfer to a wire rack to cool completely. 

6

Whilst the cupcakes are cooling, using the remaining marzipan divide into 12 equal pieces and roll each piece into a ball. Place the balls of Marzipan on a baking tray lined with baking paper. 

7

Using a blow torch gently torch the top of each marzipan ball until golden and toasted on top. – if you do not have a blow torch you can place the tray of Marzipan balls onto a very hot grill and toast them under the grill for about 2-3 minutes. Keep an eye on the marzipan as it will quickly toast and then burn very quickly. Leave the marzipan balls to cool on the tray.

8

Once the cupcakes have cooled place the Vanilla Buttercream in a piping bag fitted with an open star nozzle. Pipe a buttercream swirl onto each cupcake.

9

Once the Marzipan is cooled place a ball on top of each iced cupcake. Your cupcakes are now ready to enjoy!  

Nutritional Information for the recipe Easter Simnel Cake

Per Serving Per 100 g / ml
Energy 2453 kJ
586 kcal
1583 kJ
378 kcal
Fat 22.35 g 14.42 g
Carbohydrate 88.42 g 57.04 g
Protein 6.41 g 4.14 g
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