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Easter Cupcakes

with Marzipan Bunnies

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Easter Cupcakes

Easter Cupcakes - Brown sugar and apples make these cupcake super moist

Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
302
calories
Calories
Nutritions
1 piece contains
(Percentage of daily recommendation)
Calorie302 kcal(14 %)
Protein9 g(9 %)
Fat16 g(14 %)
Carbohydrates28 g(19 %)
Sugar added16 g(64 %)
Roughage3 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.6 μg(3 %)
Vitamin E5.9 mg(49 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.1 mg(8 %)
Folate38 μg(13 %)
Pantothenic acid0.8 mg(13 %)
Biotin14.3 μg(32 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C5 mg(5 %)
Potassium297 mg(7 %)
Calcium106 mg(11 %)
Magnesium50 mg(17 %)
Iron1.8 mg(12 %)
Iodine5 μg(3 %)
Zinc0.9 mg(13 %)
Saturated fatty acids1.9 g
Uric acid18 mg
Cholesterol79 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 12 pieces
4
10 slices
Whole-wheat cracker (About 100 g)
1
2
Apples (each about 150 grams)
7 ounces
5 ounces
brown Sugar
2 teaspoons
2 ounces
Honey marzipan
½ teaspoon
9 ounces
2 tablespoons
Powdered sugar (about 20 grams)
2 ounces
chopped Pistachios
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Preparation

Kitchen utensils

1 deep bowl, 1 Hand mixer, 1 large Bowl, 1 Mini food processor, 1 Fine grater, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Coarse grater, 1 Kitchen scale, 1 Teaspoon, 1 Tablespoon, 1 Rubber spatula, 12 Baking cups, 1 Muffin tin (with 12 cups), 1 Wooden skewer, 1 Bowl, 1 Rolling pin, 1 small Cookie cutter (bunny-shaped), 1 Wire rack

Preparation steps

Step 1/8
Easter Cupcakes preparation step 1

Separate eggs. Put whites in a tall vessel and yolks in a large bowl. Beat egg whites with a hand mixer until stiff and set aside.

Step 2/8
Easter Cupcakes preparation step 2

Process the crackers in a mini processor into fine crumbs. Rinse lemon in hot water, wipe dry and finely grate the zest. Cut the lemon in half and squeeze.

Step 3/8
Easter Cupcakes preparation step 3

Rinse apples, wipe dry and grate coarsely. Add to the egg yolk with cracker crumbs, hazelnuts, brown sugar, baking powder, lemon zest and 2 tablespoons of lemon juice.

Step 4/8
Easter Cupcakes preparation step 4

Beat apple mixture with hand mixer. Fold in beaten egg whites with a rubber spatula.

Step 5/8
Easter Cupcakes preparation step 5

Line 12 cups of a muffin tin with baking papers. Divide batter among cups and smooth surface with the back of a spoon.

Step 6/8
Easter Cupcakes preparation step 6

Bake in preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until a wooden skewer inserted in middle of cupcakes comes out clean, about 25 minutes. Remove from the oven and allow to cool completely in tin on a wire rack for about 35 minutes.

Step 7/8
Easter Cupcakes preparation step 7

Meanwhile, knead marzipan with cocoa powder and roll out to about 3 mm (approximately 1/8 inch) thick with a rolling pin. Cut out bunnies with a small cookie cutter.

Step 8/8
Easter Cupcakes preparation step 8

Beat crème fraiche with powdered sugar and 1-2 tablespoons lemon juice until creamy with hand mixer. Spread about 1 tablespoon of the frosting on each of the cooled cupcakes and sprinkle with pistachios. Garnish with marzipan bunnies and serve.

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