27 May 2016

Cherry and Almond Cupcakes

No Comments Baking and Cupcakes

Fluffy cupcakes with chunks of cherry and marzipan and a white chocolate cream cheese frosting on top.

Cherry and Almond Cupcakes
Prep time
Cook time
Total time
Serves: 14 cupcakes
  • 100g butter
  • 60g caster sugar
  • ½ tsp almond extract
  • 80g Morello cherries (chopped)
  • 100g plain flour
  • 50g ground almonds
  • 1½ tsp baking powder
  • Dash salt
  • 2 eggs
  • 2 tbsp milk
  • 200g marzipan
White Chocolate Cream Cheese Frosting
  • 200g icing sugar
  • 120g cream cheese
  • 30g butter
  • 1 tsp vanilla extract
  • 120g white chocolate
  • Red food colouring
  1. Preheat the oven to 175C/350F, prepare a cupcake tray with liners.
  2. Cream the butter and sugar until fluffy.
  3. Add the eggs, almond extract and milk and mix well.
  4. Mix the dry ingredients, then add to the mixture.
  5. Stir in the chopped cherries and grated marzipan.
  6. Fill the cases ⅔ full and bake for 18-20 mins until springy. Cool before icing.
  1. Beat the butter and cream cheese until smooth.
  2. Melt the chocolate in the microwave, then cool slightly. Add to the cream cheese and beat well.
  3. Add the icing sugar and mix until smooth.
  4. Dot a few drops of red food colouring onto the icing but mix just enough to create red streaks. The idea is to get red and white swirls, not pink frosting.
  5. Fill a piping bag and pipe swirls on to each cupcake.

Baked marzipan cupcakes

Bake until golden brown and risen

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