White Chocolate and Marzipan Cupcakes

Name: White Chocolate and Marzipan Cupcakes
Total time: 1 h 45 min
Yield: 10
Ingredients: 1 cup Marzipan (finely chopped); 0.333 cup unsalted butter; 0.5 cup caster sugar (scant); 3 eggs (beaten); 1 Tbsp milk; 1 cup Almond flour; 1 cup all-purpose flour; 2 tsps Baking powder; 0.5 tsp Almond extract; 1.333 cups white chocolate (chopped); 0.333 cup cream (48 % fat); 0.25 cup unsalted butter; powdered sugar; 1 cup white Marzipan; 1 cup white Marzipan; orange Food coloring; 1 Tbsp Apricot Jam (warmed); green Food coloring; edible, silver Bauble

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 20 min.

Preparation

ready in 1 hr 45 min.

Ready in

Ingredients

for

cupcakes

For the cupcakes: 1 cup Marzipan (finely chopped); 0.333 cup unsalted butter; ½ cup caster sugar (scant); 3 eggs (beaten); 1 Tbsp milk; 1 cup Almond flour; 1 cup all-purpose flour; 2 tsps Baking powder; ½ tsp Almond extract

For the topping: 1.333 cups white chocolate (chopped); 0.333 cup cream (48 % fat); ¼ cup unsalted butter

For the flowers: powdered sugar; 1 cup white Marzipan; 1 cup white Marzipan; orange Food coloring; 1 Tbsp Apricot Jam (warmed); green Food coloring; edible, silver Bauble

How healthy are the main ingredients?

egg

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 10 bun tins.

Beat together the marzipan, butter and sugar in a mixing bowl to a smooth paste.

Whisk in the eggs gradually, whisking constantly until the mixture is smooth.

Gently fold in the almonds, flour and baking powder until well blended.

Spoon the mixture into the paper cases and bake for 20-25 minutes until risen and springy to the touch. Place on a wire rack to cool completely.

For the topping: place the white chocolate in a bowl.

Bring the cream to a boil, cool slightly and pour over the chocolate. Stir until the chocolate has melted. Add the butter and beat until glossy. Chill until firm but not set.

Spoon into a piping bag and pipe a swirl on each cake.

For the flowers: roll out the yellow marzipan on a surface dusted with icing sugar. Cut out 12 small flowers with flower cutters.

10.

Tint a small portion of the white marzipan, by kneading in a a little orange colouring. Cut out flowers with a smaller flower cutter and attach to the centres of the yellow flowers with a dab of jam. Place a silver ball in the centre of the orange flowers, attaching with a dab of jam.

11.

Knead green colouring into the remaining white marzipan and roll 24-36 strips for the stems.

12.

Place the flowers and stems on the topping.