Surprise Easter Egg Cupcakes with Almond & Lemon
Almond and lemon cakes made with marzipan and containing a secret treasure within. Shhh, don’t let on, there may be Easter eggs about. Perfect for entertaining, everyone will adore these surprise Easter egg cupcakes.
Who doesn’t love a good Easter egg hunt? Well, I’m not actually sure I’ve ever been on one, but I love the idea and I’ve certainly witnessed a few with the excited squeals of children ringing in my ears. So when I was asked to create an Easter recipe for Sainsbury’s, I thought I’d hide a few Easter eggs inside some cupcakes.
Simnel cake is one of the culinary delights of Easter. Never mind the icing on the cake, it’s that squidgy layer of half cooked marzipan sandwiched between the cakes which really does it for me. However, it’s not always the most popular of Easter fare and I wanted to make something that everyone would enjoy.
Surprise Easter Egg Cupcakes
Marzipan was a must and it makes a perfect partner for chocolate. But I felt a more subtle use of it was required on this occasion; I grated it into the cake batter and used it as the main flavouring for my surprise Easter Egg cupcakes along with lemon and a hint of cardamom. Scroll down to the bottom of this post to find the recipe.
For my hidden surprise, I chose solid mini dark and milk chocolate eggs from Sainsbury’s. To cater to varied tastes, I cunningly used different coloured cupcake cases to denote which eggs were contained within.
CT likened these surprise Easter Egg cupcakes to Bakewell tarts, but with chocolate rather than jam. For me they were a cake version of chocolate coated marzipan, but not so in your face. The marzipan flavours were there and gave a sticky enticing texture to the cakes, making them rather moreish. The chocolate caramelised slightly at the base creating a delicious crunchy layer.
Great for children and adults alike, these surprise Easter Egg cupcakes are ideal for Easter picnics or an Easter afternoon tea. Shhh, don’t mention the hidden eggs and wait for the squeals of delight. This is an Easter hunt where everyone’s a winner.
Other Recipes for Easter Cupcakes You Might Like
- Amaretto Easter cupcakes with crystallised flowers
- Nettle lemon & white chocolate cupcakes
- Easy Easter nest cupcakes
- Spiced rum Easter cupcakes
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Thanks for visiting Tin and Thyme. If you make these surprise Easter egg cupcakes, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
Surprise Easter Egg Cupcakes. PIN IT.
If you didn’t mind spoiling the surprise, these almond and lemon Easter egg cupcakes would be fun bakes to make with the kids for Easter. As such, I am sending them off to Lou at Eat Your Veg and Vanesther at Bangers & Mash for Family Foodies where the theme this month is Let’s Get Baking.
I haven’t sent anything off to Emily at A Mummy Too for ages, so here these go to #RecipeOfTheWeek.
Surprise Easter Egg Cupcakes – The Recipe
Almond and Lemon Easter Egg CupCakes
- 125 g unsalted butter
- 80 g golden caster sugar (I used cardamom sugar)
- 1 lemon
- 2 large eggs (I use duck eggs)
- 125 g flour - half wholemeal , half plain white
- 1 scant tsp baking powder
- 125 g marzipan - grated
- 12 Sainsbury's Swiss chocolate milk and dark mini eggs
- 25 g dark chocolate
- 50 g unsalted butter
- 1 tsp golden syrup
- 60 g icing sugar
- 1 tsp cocoa powder
- 2 tsp water
- 12 tiny chocolate eggs
For the cakes
- Cream the butter and sugar together until pale and fluffy.
- Grate in the zest from the lemon and beat a bit more.
- Beat in the eggs, one by one.
- Sift in the flour and baking powder and fold into the mix along with the juice from half the lemon.
- Stir in the marzipan until just mixed.
- Place a teaspoon of the mixture in twelve cupcake cases. Sit the chocolate eggs on top, then cover with the rest of the mixture.
- Bake at 180℃ for 20 minutes when the cakes should be risen, golden and firm to the touch.
- Remove the the oven and allow to cool.
For the chocolate fudge icing
- Melt the butter, chocolate and syrup in a pan over gently heat and allow to cool slightly.
- Stir in the icing sugar and cocoa and beat until smooth and creamy adding the water towards the end.
- Use the icing to create 'nests' on top of the cakes and place an egg in the nest.
I was sent some vouchers to purchase the ingredients needed. I was not required to write a positive review and as always all opinions are my own. Thank you for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.