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.
Afternoon Tea, Dessert, Snack
chilli chocolate, cupcakes, Easter, easter eggs, lemons, marzipan, surprise
golden caster sugar
(I used cardamom sugar)
(I use duck eggs)
flour - half wholemeal
, half plain white
scant tsp baking powder
marzipan - grated
Sainsbury's Swiss chocolate milk and dark mini eggs
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.
Recipe from Choclette @Tin and Thyme