DECORATED
WITH MARZIPAN
AND CHOCOLATE
EGGS!Recipe by BakingMad.comEASTER BAKINGWWW.FOODHEAVENMAG.COM APRIL baking heaven 11
Simnel cupcakes
MAKES 12
225g (8oz) self-raising fl our
1 tsp cinnamon
1 tsp mixed spice
1 tsp baking powder
115g (4oz) soft brown sugar
115g (4oz) butter, softened
225g (8oz) dried fruit
2 large free-range eggs
2 tbsp milk
225g (8oz) marzipan
To decorate
mini chocolate eggs
a little apricot jam1 Preheat the oven to 180°C/Gas Mark- Line a 12-hole muffin tray with paper
cases. Roll out the marzipan to an even
thickness of approx 2-3mm (^1 / 8 in). Cut
out 12 rounds 6cm (2½in) wide – these
will be going in the centre of the cakes.
Cut out 12 flower shapes for the top of
the finished cakes.
2 With the exception of the marzipan,
jam and chocolate eggs, place all the
other ingredients in a bowl and beat
until thoroughly combined and creamy.
Spoon into the cases to approx 2cm
(1in) deep. Lay a marzipan round on top
and flatten down slightly. Continue
spooning the mix on top of the marzipan
layer until evenly distributed.
3 Bake in the oven for 25-30 minutes
until golden and firm to the touch. An
inserted skewer should come out clean
(just remember you have marzipan in
there too!) Transfer to a cooling rack.
4 When cooled, brush the tops with aScotch egg
Creme Eggs
SERVES 10
5 Cadbury’s Creme Eggs
200g (7oz) sprinkles (we used
chocolate strands and
multicoloured sprinkles)
1 large brownie
1 Take your brownie and skim off the
top to remove all of the loose crumbs.
This will ensure you have a smoother
mixture to shape around your
Creme Eggs.
2 Take a Creme Egg and remove the
wrapper. Use your hands to shape the
brownie around the egg, ensuring an
even thickness all the way around,
about 1cm (½in).
3 Once you’ve coated the egg and
smoothed it as best as you can, place it
on a baking tray lined with baking
parchment. Put this in the freezer for
5 minutes so the egg firms up.
4 Remove the Scotch egg from the
freezer, then roll in your sprinkles of
choice. We used a mixture of chocolate
strands and multicoloured sprinkles to
add a pop of colour.little apricot jam and add the marzipan
discs. Add further decorations as
required. The cakes will keep for up to
5 days in a tin.