Easter Cakes
Ingredients
- 13 tbsp salted butter, softened ⓘ
- 3/4 cup sugar ⓘ
- 1 tsp vanilla extract ⓘ
- 4 None medium eggs, beaten ⓘ
- 2 1/2 cups all-purpose flour ⓘ
- 1 tbsp baking powder ⓘ
- 1/2 cup marzipan, finely chopped ⓘ
- 1/4 cup heavy cream, whipped
- None None powdered sugar, for dusting
- 1 pack colored frosting tubes ⓘ
- None None sugar flowers, to decorate ⓘ
Instructions
- Preheat the oven to 325°F. Line 12 muffin cups with papers. Place the butter in a large bowl with the sugar and vanilla extract. Beat using an electric mixer until light and fluffy.
- While beating, gradually add the eggs, then fold in the flour and baking powder. Fold in the marzipan and whipped cream. Spoon the batter into the paper cups. Bake for 25 mins until cooked through and an inserted skewer comes out clean.
- Remove cupcakes from the muffin pan and leave to cool on a wire rack. Dust with the powdered sugar and decorate with the colored frosting, sugar flowers and jelly beans.
Nutrition & Diet Analysis (per serving)
742
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).