Cherry & almond Easter cupcakes

Name: Cherry & almond Easter cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 250 grams pack butter, softened, plus extra for greasing; 175 grams golden caster sugar; 5 eggs, beaten; 250 grams self-raising flour, plus an extra 2 tbsp; 1 teaspoon baking powder; 1 zest orange, plus 2 tbsp of the juice; 250 grams natural marzipan, coarsely grated (easiest if chilled beforehand); 1 teaspoons almond essence, optional; 200 grams glacé cherry, halved; 100 grams about 4oz icing sugar, sifted; 1 serving mini chocolate eggs, to decorate

Cherry & almond Easter cupcakes might be just the dessert you are searching for. This recipe serves 24. One serving contains 226 calories, 4g of protein, and 12g of fat. It is perfect for Easter. It is a very affordable recipe for fans of American food. Head to the store and pick up pack butter, baking powder, icing sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Cupcakes

Butter

Sugar

Equipment you will use

Blender

Oven

Add the eggs, 250g flour, baking powder, orange zest and juice and beat well till thick, creamy and evenly mixed.

Ingredients you will need

Baking Powder

Orange Zest

All Purpose Flour

Juice

Egg

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.

Ingredients you will need

Cherries

Marzipan

Cupcakes

Almonds

All Purpose Flour

Equipment you will use

Wire Rack

Oven

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.

Ingredients you will need

Chocolate Eggs

Powdered Sugar

Cupcakes

Icing

Water

Ice

Equipment

Blender

Oven

Wire Rack

Ingredients

Servings:

250grams

pack butter, softened, plus extra for greasing 175grams

golden caster sugar 5

eggs, beaten 250grams

self-raising flour, plus an extra 2 tbsp 1teaspoon

baking powder 1

zest orange, plus 2 tbsp of the juice 250grams

natural marzipan, coarsely grated (easiest if chilled beforehand)1teaspoons

almond essence, optional 200grams

glacé cherry, halved 100grams

about 4oz icing sugar, sifted 1serving

mini chocolate eggs, to decorate

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cupcakes on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.