Easter Egg CupcakesServes:24
Ingredients:250g (1 1/4 cup) butter, softened
175g (6 oz) golden caster sugar
5 eggs, beaten
250g (2 cups) self-raising flour
2 tbsp flour for dusting
1 tsp baking powder
finely-grated zest of 1 oranges
2 tbsp orange juice
200g (8 oz) glacé cherries, chopped
250g (9 oz) marzipan (almond paste), coarsely grated
1/2 tsp almond essence
To Decorate:100g (4 oz) icing sugar
1 tbsp water or orange juice
chocolate mini eggs
Method:Cream together the butter and sugar in a bowl until light and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition (add a little flour if the mixture looks like it may curdle). Now add the flour, baking powder, orange zest and orange juice.
Beat the mixture until creamy and evenly combined. Toss the cherries in the 2 tbsp flour then fold into the batter along with the grated marzipan and the almond essence.
Line the wells of 2 12-hole bun tins with paper cases and divide the batter between these. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for between 20 and 25 minutes, or until the cakes are well risen and golden brown on top.
Remove from the oven, turn out onto a wire rack and set aside to cool.
For the icing, mix the sugar with 1 tbsp (or just a little more) water or orange juice until you have a loose mixture. Spoon this over the cakes then sit a few chocolate mini eggs on top of each. Allow the icing to harden and serve.
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