Friday 29 March 2013

Easter Egg Fairy Cakes Recipe

Children love these decorative cupcakes which are perfect for serving over the Easter weekend. However, with a different decoration they can also be served at any time of year. The addition of grated marzipan (almond paste) to the batter lends these a little of the flavour of Simnel cake.

Easter Egg Cupcakes

Small pyramid of decorated cupcakes with easter eggs for easter


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


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.

Visti the Celtnet Recipes site for even more traditional and modern Easter Recipes.

UPDATE! My new recipes book eBook: Cupcakes, Muffins, Fairy Cakes and More — Baking Secrets has just been published in an edition for Amazon Kindle!

This recipe and over 360 other recipes for cupcakes, muffins and other small cakes can be found in this eBook.

The chapters in the book cover: Cupcakes (including: Vanilla and White Cupcakes; Chocolate and Dark Cupcakes); Microwave Cupcakes; Muffins (including: Refrigerator Muffins); Fairy Cakes and Butterfly Cakes; International Cupcakes; Cupcakes for Special Occasions; Icings and Frostings; Flour and Cake Mixes; Other Small Cakes; Historic Muffins and Cupcakes.

Not only do you get all the recipes, but there are over 50 illustrations throughout the book. You also get a history of cupcakes and muffins, showing how they evolved from British muffins and crumpets to become an American phenomenon.

Every classic and traditional cupcake and muffin style is dealt with in the book and you get over 60 recipes for different types of icings and frostings. The ebook is everything you need to successfully bake cupcakes and muffins. You also get a chapter covering different muffin and cupcake styles from across the globe. Get you copy today and help this blog and the Celtnet Recipes website keep going.

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