Marzipan (Cup)cake(S) With Lemonglaze

READY IN: 30mins
Recipe by Eismeer

You can either bake this almondy and rich sweet as cupcakes or an entire cake.

Top Review by berry271

Nice and moist. Not a very sweet cupcake. They also didn't taste super almondy to me. Next time I might sub in almond extract for the vanilla. I wasn't crazy about the ground almonds and the texture they added, but that's just me. Overall a nice treat. I did really like the lemonglaze and thought it turned out better than other glazes I've made. They are very pretty. I can't find my camera, or I would post a pic. I think they would be nice at a shower or at a fancy luncheon or tea. Made for PAC Spring 2013. Update: Found my camera and was able to snap a pic before the cupcakes disappeared. Yeah! I must also add that this really is a VERY moist cupcake.

Ingredients Nutrition

Directions

  1. Preheat oven at 180°C.
  2. Mix dark brown sugar and butter (or oil-butter mixture) until creamy.
  3. Add eggs and mix until very fluffy.
  4. Cube Marzipan and soften in microwave (about 20-30 sec. at 700 Watt). You don't need to do this, but the handling is way easier.
  5. Incorporate marzipan, cinnamon, pinch of salt and vanilla extract into egg-butter-sugar mixture.
  6. Add ground almonds.
  7. Mix baking powder with flour and add to dough. Mix thoroughly.
  8. Butter a cake pan or cupcake tin and transfer dough to it.
  9. Bake at 180°C for about 45 minutes (cake) or 20 minutes (cupcakes).
  10. Let cupcakes cool for 10 minutes.
  11. Mix lemon juice and icing sugar until a thick paste forms. Glaze cooled cupcakes as you like.

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