Apple and Cinnamon Cupcakes Topped with Marzipan

Happy 4 Year Anniversary to AllAboutChantelle!

I am celebrating by finally sharing a well overdue recipe for Apple and Cinnamon Cupcakes Topped with Marzipan. I originally wanted to make these at Easter (vaguely inspired by a Mary Berry fruit cake with marzipan) but I was too sick. However, now I am feeling better I finally got around to trying it out this week and this is how:

Ingredients 

For the Apple Base

  • 1 Apple (Peeled and cut into small chunks)
  • 1 tsp of Cinnamon
  • 2 tbsp of Sugar
  • 1 tbsp of Lemon Juice

For the Cake Batter

  • 100g of Butter
  • 100g of Sugar
  • 1/2 tsp of Bicarbonate of Soda
  • 1tsp of Baking Powder
  • 100g of Flour
  • 2 Eggs

For the Topping

  • 80g of Icing Sugar
  • 40g of Butter
  • 100g of Marzipan
Apple and Cinnamon Cupcakes Topped with Marzipan
Apple and Cinnamon Cupcakes Topped with Marzipan

Method

  1. Start by putting all of the ingredients for the apples into a pan and simmering for 4-5 minutes, this should be done on a medium heat until the apples start to soften and caramelize
  2. Once ready, pour into a bowl and set aside to cool
  3. Now preheat your oven to 180C (fan) and put your cupcake cases (12) into your tin
  4. To make the cake batter cream the sugar and butter together in a bowl until smooth
  5. Then sieve in the bicarbonate of soda, baking powder and flour and combine until crumbly
  6. Finally, add the eggs and whisk until smooth
  7. Now evenly divide the apple mix into the bottom of each of your cupcake cases before adding the cake mix on top
  8. Place into the oven and bake for 12-14 minutes (you will know when the cupcakes are ready by gently pressing the top, the sponge should spring back)
  9. Set the cupcakes aside and allow to cool
  10. Once cool you can prepare the topping,  start by sieving the icing sugar into a bowl
  11. Add the butter and cream until smooth, set aside as this will be used as a ‘glue’ for the marzipan
  12. You can then roll out your marzipan, I used baking marzipan in a black so did this by dusting a surface with icing sugar, I decided to go for discs and then a ball on top to use up the remainder and add an extra touch but you can use whatever design you like
  13. Once you have 12 of the design you like, you can put the cupcakes together, I topped each cupcake with a thin layer of buttercream then placed the disc on before dipping my ball in the buttercream and sticking to the top
  14. Repeat 12 times and enjoy!

Note: This recipe makes 12 cupcakes

These Apple and Cinnamon Cupcakes Topped with Marzipan came out exactly as I had hoped, I have relative faith in my baking ability but sometimes I get it wrong. Luckily, this was not one of those cases! The cinnamon flavour really compliments the marzipan and although made on a Wednesday, they have a certain Sunday Roast Day taste to them, so they would have been perfect for our Easter (if it had happened).

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2 Comments Add yours

  1. Anita Kushwaha says:

    Woohoo, happy blog-iversary! 🙂 The cupcakes look delicious!

  2. Happy Anniversary!
    The cupcakes look lovely. Love the marzipan on top. 🙂

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