Flag

Easter Simnel Cupcakes

12 cupcakes
Easy
60 minutes
Make it an Easter to remember with our Easter Simnel Cupcake recipe. Discover the perfect combination of delicious fruit and vanilla buttercream.
Who needs chocolate eggs when you’ve got our Easter Simnel Cupcakes. The combination of delicious fruit and vanilla buttercream will have the Easter Bunny jealous. Perfect to share with loved ones.
Recipe Ingredients
How to Prepare
Tips
Your cupcakes will keep for up to 5 days stored in an airtight container.
Tips
Love this dessert recipe? Why not get inspired by our other Easter recipes. Pick up your favourite today!
Tips
Want to bake some Easter themed cupcakes? Why not explore our Dr. Oetker Easter Cupcakes or Easter Nest Cupcakes recipes. Choose your favourite one today!
Picture -
Picture -
PLEASE RATE THIS RECIPE
How did this recipe go?

RELATED RECIPES

More delicious ideas for you

Picture - Hero image

Recipe Ingredients

For the Cupcakes
12Dr. Oetker White Muffin Cases
150 gUnsalted butter (5 oz)
150 gLight Brown Sugar (5 oz)
4Medium Eggs
5 mlDr. Oetker Sicilian Lemon Extract (1tsp)
200 gPlain Flour (7 oz)
5 gDr. Oetker Baking Powder (1 tsp)
5 gMixed Spice (1 tsp)
300 gMixed Dried Fruit
50 gGlacé Cherries (chopped)
about 200 gDr. Oetker Ready to Roll Marzipan
15 mlRum or Brandy (1 tbsp) optional
For the Decoration
400 gDr. Oetker Vanilla Buttercream Style Icing (1 tub)
about 150 gDr. Oetker Ready Rolled Marzipan

Buy the Products

Picture - Dr. Oetker Sicilian Lemon Extract (1tsp)
Picture - Dr. Oetker Baking Powder (1 tsp)
Picture - Dr. Oetker Vanilla Buttercream Style Icing (1 tub)
1

Simnel Cupcakes

Preheat oven to 190°C/170°C Fan/Gas Mark 5. Line a cupcake tray with 12 Cupcake Cases, for Easter we recommend pink, blue, green and yellow. Cream together the butter and sugar until pale and smooth.

2

Beat the eggs and Lemon Extract together and stir into the mixture until smooth – if the mixture begins to curdle add a spoonful of flour. 

3

Sieve the flour, Baking Powder and mixed spice on top and fold into the mixture. Finally add the fruit and rum/brandy (if you are using it) and stir into the mixture. 

4

Spoon half the mixture into the Cupcake Cases. Roll out the Marzipan onto a lightly floured surface to approx. ½ cm thickness. Cut out 12 discs approx. 6 cm diameter. Place a disc on top of the mixture in each cupcake case. Cover the marzipan disks with the remaining mixture. 

5

Place the cupcakes in the oven for 20-25 minutes until lightly golden in colour. Remove from the oven and leave to cool in the tin for about 10 minutes and then transfer to a wire rack to cool completely. 

6

Whilst the cupcakes are cooling, using the remaining marzipan divide into 12 equal pieces and roll each piece into a ball. Place the balls of Marzipan on a baking tray lined with baking paper. 

7

Using a blow torch gently torch the top of each marzipan ball until golden and toasted on top. – if you do not have a blow torch you can place the tray of Marzipan balls onto a very hot grill and toast them under the grill for about 2-3 minutes. Keep an eye on the marzipan as it will quickly toast and then burn very quickly. Leave the marzipan balls to cool on the tray.

8

Once the cupcakes have cooled place the Vanilla Buttercream in a piping bag fitted with an open star nozzle. Pipe a buttercream swirl onto each cupcake.

9

Once the Marzipan is cooled place a ball on top of each iced cupcake. Your cupcakes are now ready to enjoy!  

Tips

  • Your cupcakes will keep for up to 5 days stored in an airtight container.
  • Love this dessert recipe? Why not get inspired by our other Easter recipes. Pick up your favourite today!
  • Want to bake some Easter themed cupcakes? Why not explore our Dr. Oetker Easter Cupcakes or Easter Nest Cupcakes recipes. Choose your favourite one today!