Delicious marzipan and currant cupcakes, perfect to serve at your next tea party or celebration. These would be ideal for marking special royal occasions.
Uploaded by Renshaw Baking
- 115 g butter or margarine
- 115 g caster sugar
- 2 eggs, well beaten with a fork
- 115 g self-raising flour
- 50 g Renshaw Original White Marzipan
- 1 tbsp mixed peel
- 1 tbsp currants
- 250 g Renshaw Pink Ready to Roll Icing
- 500 g Renshaw Original White Marzipan
- Apricot jam
- Renshaw White Royal Icing (small amount)
Baking the cupcakes:
Place 12 cupcake cases in a cupcake tin. Heat the oven to 200c/400f/ gas mark 6.
Cream together the butter/margarine and caster sugar until light, soft and fluffy.
Slowly add the eggs, mixing well after each addition.
Sieve the flour and add the mixed peel, currants and chopped marzipan.
Fold the flour into the mixture. Divide the mix between the cupcake cases and bake for 15 mins or until golden brown.
Allow to cool on a wire rack.
Decorating the cupcakes:
Make 12 small pink roses following the video tutorial above. To ensure the flowers are petite use pea size balls to make the petals.
Add apricot jam to the top of the cupcakes and set aside.
Knead the marzipan until pliable on a clean, dry surface.
Cut out 12 discs using the correct size circle cutter to cover the top of your cupcakes, then place these over the apricot jam.
Press a small indentation in the top of each cupcake and attach a ready-made rose with a small dot of royal icing.