Iced Berry and Marzipan Cakes

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Iced Berry and Marzipan Cakes
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
How healthy are the main ingredients?
Raspberry

Ingredients

for
12
For the cupcakes
8 ounces
Marzipan (finely chopped)
0.333 cup
½ cup
caster sugar (scant)
3
eggs (beaten)
1 ¼ cups
2 teaspoons
¾ cup
1 tablespoon
Almond liqueur (or milk)
1 teaspoon
Almond extract (if using milk)
For the icing
2 ½ cups
2 tablespoons
hot water
To decorate
12

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the marzipan, butter and sugar in a mixing bowl to a smooth paste.
3.
Whisk in the eggs gradually, whisking constantly until the mixture is smooth.
4.
Gently fold in the almonds, flour and baking powder until well blended. Stir in the liqueur or milk and almond extract (if using) until blended.
5.
Spoon the mixture into the paper cases and bake for about 20-25 minutes until golden. (Test to see if they are done by inserting a cocktail stick - it should come out clean). Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the icing: sift the icing sugar into a bowl and beat in enough hot water to give a thick coating consistency. Stir in the food colouring until blended.
7.
Spoon icing on top of the cakes and decorate with raspberries and sugar hearts. Leave to set.