Fun Delicious Battenberg Cupcakes Without Frosting
Try turning your favourite Battenberg cake into these little cupcakes. Guaranteed to impress and they taste delicious.
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Servings: 12
Calories: 384kcal
Ingredients
- 175 g Unsalted Butter, softened
- 175 g Caster Sugar
- 3 Medium Eggs
- 0.5 tsp Vanilla Extract
- 2 tbsp Milk
- 150 g Plain Flour
- 50 g Ground Almonds
- 2.5 tsp Baking Powder
- Pink/Red Food Colouring, a few drops
- 120 g Apricot Jam
- 200 g Golden Marzipan
- 3 Mini Battenberg Cakes, for decoration
Instructions
- Preheat your oven to 160°C (320°F).
- In a large bowl, combine softened unsalted butter and caster sugar, cream together until smooth.
- Lightly beat the eggs and add to the butter mixture with the vanilla and milk, mix everything together.
- In a separate bowl mix the flour, ground almonds, and baking powder until combined.
- Add the dry ingredients to the wet ingredients. Mix thoroughly until the batter is smooth and free of lumps. Stop mixing as soon as all ingredients are fully combined.
- Divide the batter into two portions in separate bowls. In one portion, mix in pink/red food colouring until you achieve your desired colour.
- Spoon a portion of the uncoloured batter into each cupcake case.
- After adding the uncoloured batter, spoon the pink batter on top in the same quantity.
- Bake in the preheated oven for approximately 20-25 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- Spread a layer of apricot jam over the surface of each cupcake. Reserving a little to stick the decorations on.
- Roll out golden marzipan on a surface dusted with icing sugar to prevent sticking.
- Using a cutter, cut appropriately sized round pieces of marzipan for each cupcake. Place the marzipan on top, pressing it gently onto the jam-coated surface.
- Place a small dollop of apricot jam onto the centre of each cupcake on top of the marzipan.
- Slice the mini Battenberg cakes into squares and stick one to the top of each cupcake.
- Serve immediately or store.
Recipe Notes
See How to Make in the Post for More Details
- Allow your refrigerated ingredients to come to room temperature before using.
- Don't overmix the cake batter.
- Use an apple corer, melon baller or knife to core your cupcakes.
- Use a smooth apricot jam to prevent lumps underneath the marzipan.
- Save the cupcake cores for another recipe, they can be frozen for use another day.
- Place uncooked rice underneath each cupcake liner to help absorb any excess oil.
- Cakes can be stored for up to 4 days in an airtight container, or frozen before adding the jam and marzipan.
Nutrition Estimate
Calories: 384kcal | Carbohydrates: 40g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 116mg | Potassium: 89mg | Fiber: 1g | Sugar: 26g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg