We have created a twist on the classic simnel cake by making some delicious cupcakes. We have used a light fruit cake, filled it with a ball of marzipan, and topped it with vanilla icing and more marzipan! The vanilla and marzipan work so well together, we would challenge ‘any-bunny’ not to like this one!
Makes 10 cupcakes
To give the cupcakes the extra wow factor, why not cover the balls of marzipan in Rainbow Dust Sparkle Dust to make them shine!
Prepare your equipment: 5cm crimped circle cutter, piping bag, nozzle
Your favourite fruit cake mix
500 g Renshaw Original Marzipan
400 g Renshaw Creamy Vanilla Icing
Rainbow Dust Edible Glue Brush
Making the cupcakes:
Preheat oven to 175°C/350°F/gas mark 4.
Line a cupcake tin with ten cupcake cases.
Fill the cupcake cases with your favourite light fruit cake batter.
Take 100g of Renshaw Original Marzipan and knead until pliable. Create ten 10g balls by rolling the marzipan together between the palms of your hands into a ball shape.
Place each marzipan ball into the centre of the cake batter, and bake in the centre of the pre-heated oven for 35-40 minutes.
Decorating the cupcakes:
Take 300g of Renshaw Original Marzipan and knead until pliable. Roll out on a surface lightly dusted with icing sugar to a 5mm thickness.
Cut ten circles out of the marzipan using a 5cm crimped cutter.
With the remaining marzipan, create ten small balls rolling them in between the palms of your hands into a ball shape.
Open the Renshaw Creamy Vanilla Icing and stir with a spoon.
Snip off the end of a piping bag, insert a nozzle of your choice (we used a standard tube nozzle), spoon the icing into the bag, and pipe a whirl onto the cupcakes.
Take the cut out marzipan circles and place them gently on top of the vanilla icing.
Stick the marzipan balls to the discs using the Rainbow Dust Edible Glue Brush.
If you want to create a burnt effect, use a blow torch to quickly colour the marzipan. NB- You can also achieve this effect by grilling on a high heat for approx. 20 seconds.
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