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Battenberg cupcakes

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.

Cupcake ingredients:

  • 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.

Buttercream:

  • 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!

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