After last week’s Great British Bake Off’s battenberg challenge there was lots of talk on twitter about making battenberg cupcakes. Well it’s not often that I’m ahead of the cake/cupcake trend setters but this time I can actually say that I tested out battenberg cupcakes earlier this year.
I was originally inspired by the BBC Good Food Magazine’s battenberg recipe in the February edition. But I didn’t want to simply make mini versions of the cake so instead of putting the mazipan on the top of the cupcake I decided to cook the marzipan inside the mixture instead. To intensify the almond flavour I brushed some almond extract over the cooked cupcakes whilst they were still warm and then used an almond buttercream as the topping.
- 175g very soft butter
- 175g golden caster sugar
- 140g self-raising flour
- 50g ground almonds
- ½ tsp baking powder
- 3 medium eggs
- ½ tsp vanilla extract
- ¼ tsp almond extract
- pink colouring
- 10 small balls of marzipan and decorations
Put all the mixture into a large bowl (apart from the colouring and marzipan) and beat until smoooth. Remove half the batter and colour pink. Then mix the two batters together to get a marbled effect.
Cook at 160 C fan for 20 – 25mins. Once cooked, remove from the oven and brush the tops with almond extract.
- 115g unsalted butter
- 60ml semi-skimmed milk
- 1 tsp good quality vanilla extract
- 500g icing sugar, sifted
- 1/4-1/2 tsp almond extract
Make the buttercream and spread/pipe over the cooled cupcakes and decorate with marzipan shapes.
Makes approx 10 delicious cupcakes. Enjoy!