- 250 g butter - softened
- 175 g golden caster sugar
- 5 medium eggs
- 250 g self-raising flour
- 1 tsp baking powder
- 1 orange – zest only
- 2 tbsp orange juice – freshly squeezed
- 200 g glacé cherries – halved
- 2 tbsp self-raising flour
- 250 g Renshaw Original White Marzipan - coarsely grated
- Half tsp almond essence
- Apricot jam
- 500 g Renshaw Original White Marzipan
- Edible icing flower decorations
Pre heat oven to 180°C / 350°F /gas mark 4.
Line a cup cake tray with cases.
Beat the butter and golden caster sugar together with electric whisk until light and fluffy.
Add the eggs, self-raising flour, baking powder, orange zest and orange juice and beat well until thick, creamy and evenly mixed.
Toss the cherries in with the extra 2 tablespoons of self-raising flour, then fold into the cake mixture along with the grated Renshaw Natural Marzipan and almond essence.
Spoon into the cupcake cases and bake for 20 to 25 minutes, or until well risen and golden. Leave to cool on a wire rack.
Brush the top of the cupcakes with a thin layer of apricot jam.
Knead the Renshaw Original White Marzipan until soft and pliable and roll out on a work surface dusted with icing sugar.
Cut out circles the same size as the top of your cupcake and place on top of the cupcakes, marking each with diagonally crossing lines to decorate.
Using the remaining Renshaw Natural Marzipan roll out equal sized balls in between your hands and decorate around the edge.
Using a kitchen blow torch, carefully toast the top of the marzipan.
Decorate the middle with a buttercream flower, using a flower decorating nozzle. Alternatively you can add a ready made edible flower decoration.