Easter Egg Cupcakes
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5 from 1 vote

Almond and Lemon Easter Egg CupCakes

Almond and lemon cakes made with marzipan and containing a secret treasure within - shhh, don't let on, there may be Easter eggs about.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: chilli chocolate, cupcakes, Easter, easter eggs, lemons, marzipan, surprise
Servings: 12 cupcakes
Author: Choclette


  • 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.


Use different colour cases to mark what type of egg used - milk, dark, or white.