Lemon simnel cupcakes
Prep
20 mins
Cook
20 mins
Servings
12
Difficulty
Medium
These lemon simnel cupcakes are my go to when I want something special but don't have hours to spend in the kitchen. They're packed with bright citrus flavor and studded with dried fruit, all ready in just forty minutes from start to finish. The marzipan gives them that traditional simnel cake feel while the lemon zest adds a fresh twist that really lifts each bite. I love that mixed fruit is packed with natural fiber, making these feel a bit more wholesome than your average cake. Best of all, they're incredibly simple to make with just basic pantry ingredients and no fancy techniques required.
Ella x
Ingredients
- 500 gramscooks' homebaking golden marzipan
- 150 gramstate + lyle light muscovado sugar
- 150 gramsunsalted butter(at room temperature)
- 150 gramsself-raising flour
- 2large british blacktail free range eggs
- 125 gramsmixed fruit
- 2lemons(both zested and juice of 1)
- 1 tspicing sugar(to dust)
- 2 tbspapricot jam
Detail level
Instructions
- 1
Preheat the oven to 180ºC, gas mark 4 and line a 12-hole muffin tin with muffin cases. Cut off an 80g piece of marzipan, then set aside the larger piece for later. Cut the smaller piece into 12 equal chunks.
- 2
Place the sugar and butter in a large mixing bowl and beat together until pale and creamy. Add the eggs, one at a time, scraping the bowl down after each addition. Fold in the flour along with the mixed fruit, lemon juice and half the zest. Add a spoonful of mixture to each case, place a chunk of marzipan in the centre, then top each evenly with the rest of the mixture. Bake in the oven for 15–20 minutes, until risen and golden, then allow to cool on a wire rack.
- 3
Sprinkle a little icing sugar on the work surface and roll out the remaining marzipan. Using a small cookie cutter (about 6cm) cut out 12 circles, saving the leftover marzipan.
- 4
To decorate the cupcakes, take off the paper cases. Brush on a little apricot jam then place on the circles of marzipan. Shape the leftover marzipan into 12 balls, then place one in the centre of each cupcake, using some jam to help secure if necessary. Place them on a baking tray and pop under a hot grill for 1 minute until the marzipan is lightly browned. Finish with a small sprinkling of lemon zest.
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