Lemon and marzipan cupcakes

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Lemon and marzipan cupcakes

10.0

100g butter, softened

60g caster sugar

½ tsp almond extract

Zest of 2 lemons

100g plain flour

50g ground almonds

1½ tsp baking powder

⅛ tsp salt

2 large eggs

2 tbsp milk

200g marzipan

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Preheat the oven to 180C/350F/gas mark
Line a cupcake tray with 10 paper cases.
Cream the butter and sugar until light and fluffy.
Add the almond extract and lemon zest.
Combine all the dry ingredients in a separate bowl.
Add an egg and 2 tbsp of flour mix to the butter mix. Stir to just combine. Repeat until it is all mixed together.
Add the rest of the flour along with the milk. Stir well.
Grate in 100g marzipan. Break the remainder into small pieces and mix in.
Spoon into the cupcake cases and bake for 17-20 minutes.

A skewer test is tricky with these, as the melted marzipan inside looks like uncooked cake batter. If the cakes are well risen, golden and spring back when gently pressed with a finger, they are done.

Course

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