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Simnel Cupcakes

Posted April 6, 2020 by Squires Kitchen Shop

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Dressed in decorative cases, these cupcakes are a cute alternative to traditional simnel cake.
You will need:
  • SK Dotty Cupcake Cases
  • Margarine: 115g (4oz)
  • Light muscovado sugar: 115g (4oz)
  • Eggs: 2, beaten
  • Self-raising flour: 115g (4oz)
  • Sultanas: 60g (2oz)
  • Currants: 30g (1oz)
  • Glacé cherries: 30g (1oz)
  • Candied peel: 30g (1oz)
  • Mixed spice: 1tsp
  • Lemon: 1, zest
  • Marzipan: 250g (83/4oz)
Decoration
  1. Apricot jam
  2. Egg white (if using a cook’s blowtorch)
  3. Easter chicks

Makes 12 Cupcakes

Making the Cupcakes
  1. Preheat the oven to 180°C (350°F/ Gas Mark 4). Place the cupcake cases in a cupcake or muffin tin.
  2. Thinly roll out some of the marzipan and cut out 12 x 6cm (23/8”) rounds.
  3. Cream the softened margarine and sugar together until light and fluffy. Gradually add the beaten eggs.
  4. Fold in the flour with a metal spoon, along with the dried fruits, mixed spice and lemon zest, to make a soft dropping consistency.
  5. Fill the cupcake cases with mixture to a depth of approximately 1.5cm (1/2”). Place a round of marzipan on top, then add enough mixture to fill two thirds of the cases.
  6. Bake in the oven for 15–20 minutes. Leave in the tin until cool.
  7. Boil some apricot jam, allow it to cool to a warm temperature and then brush it on top of the cupcakes.
  8. Roll out the rest of the marzipan and cut into rounds large enough to cover the tops of the cupcakes. Lightly press a wire rack onto the marzipan to make a pattern. Place a round of marzipan onto each cupcake, pattern side up.
  9. Use the leftover marzipan to make 11 small balls to go round the edge of each cupcake. If you have a cook’s blowtorch, brush the marzipan with egg white. Add the 11 balls and brush them with egg white too, then lightly brown with the blowtorch. If you don’t have a blowtorch then omit the egg white and attach the balls with apricot jam.
  10. Decorate with an Easter chick.