Simnel Cupcakes

Name: Simnel Cupcakes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 serving(s)
Ingredients: 175 g unsalted butter, softened; 150 g light brown soft sugar; 3 medium eggs, lightly beaten; 175 g plain flour; 1 tsp. baking powder; 1 tsp. mixed spice; 2 tbsp. milk; 200 g mixed dried fruit; 100 g golden marzipan, roughly chopped; 36 Mini Eggs, to decorate; 150 g unsalted butter, softened; 200 g icing sugar; 1/2 tsp. almond extract; A few drops yellow food colouring

We’ve turned the traditional Easter cake into cute and colourful cupcakes.

By The GH Kitchen TeamPublished: 08 July 2022

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Celebrate Easter with these simnel inspired cupcakes. Marzipan studded fruit cakes are topped with an almond icing and decorated with Mini Eggs; a delicious afternoon treat!

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Yields:

12 serving(s)

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Cal/Serv:

522

Ingredients

For the cupcakes

175 g unsalted butter, softened
150 g light brown soft sugar
3 medium eggs, lightly beaten
175 g plain flour
1 tsp. baking powder
1 tsp. mixed spice
2 Tbsp. milk
200 g mixed dried fruit
100 g golden marzipan, roughly chopped
36 Mini Eggs, to decorate

For the icing

150 g unsalted butter, softened
200 g icing sugar
1/2 tsp. almond extract
A few drops yellow food colouring

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole muffin tin with paper muffin cases.
2. Step 2Make the cupcakes. In a large bowl, using a handheld electric whisk, beat together the butter and sugar until very pale and fluffy, about 5min. Gradually add the eggs, beating thoroughly after each addition. Using a large metal spoon, fold in flour, baking powder and mixed spice, followed by the milk, dried fruit and marzipan. Divide mixture between the cases and smooth to level. Bake for 30min, or until risen and golden. Transfer to a wire rack to cool.
3. Step 3Make the icing. In a large bowl, using a handheld electric whisk, beat together the butter and sugar until pale and fluffy. Add the almond essence and beat until combined. Add enough yellow food colouring to reach desired shade and beat until combined.
4. Step 4When the cakes are completely cool, pipe or spread the icing on to the cupcakes and top with the Mini Eggs, pressing the eggs lightly into the icing to stick. Serve

Per serving:

Calories: 522
Protein: 5g
Total fat: 28g
Saturates: 16g
Carbs: 61g
Total sugars: 51g
Fibre: 1g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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