Cherry and Almond Easter Cupcakes Recipe

Search Recipes

Preparation Time:

Cuisine:

Occasion:

Equipments:

Skill Level:

Cherry and Almond Easter Cupcakes Ingredients

Cherry and Almond Easter Cupcakes Preparation Method

• Preheat the oven to 180 C/fan 160 C/gas and place 24 cupcake cases into cupcake tins. Take the electric beater or tabletop mixer to beat butter and sugar together until the mixture turns fluffy and light. Now at this stage add the beaten eggs, 250 g flour, baking powder, orange juice and orange zest and beat the mixture until it becomes creamy and thick.
• Take the extra 2tbs flour and toss the cherries in the flour and wrap into the beaten thick and creamy mixture along with grated Marzipan including almond essence. Scoop the batter and fill the cases of cupcakes and bake for 20-25 min or until golden and risen.
• Takeout from the oven and leave them to cool for about 10 min. Once they are cooled place them on a cooling rack to cool completely.
• Once the Cherry and Almond Easter cupcakes are ready it’s time to decorate them with icing and mini chocolate eggs.
• Take the Icing sugar and mix it with little water to make it smooth and little bit loose. Now by using this mixture Ice the cupcakes, and decorate with 3 mini chocolate eggs on each cupcake.
• The Yummy Cherry and Almond Easter cake is ready to eat and enjoy