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Mother's Day Simnel Cupcakes
Mother's Day Simnel Cupcakes is a modern British recipe for a classic white sponge cupcake with a vanilla buttermilk sponge base containing marzipan topped with a white buttercream decorated pink, yellow or violet and a garnish of crystallized springtime flowers that is a modern version of the traditional Simnel cake served on mothering Sunday. The full recipe is presented here and I hope you enjoy this classic British version of: Mother's Day Simnel Cupcakes.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+cooling)
Makes:
12
Rating: 
Tags : Wild FoodVegetarian RecipesMilk RecipesBaking RecipesCake RecipesBritish Recipes
In times past,
Simnel cakes were the traditional fare on mothering Sunday. This decorative cupcake is based on those traditional Simnel cakes and has a disc of marzipan (almond paste) baked in the centre of the cupcake.
Ingredients:
125g (4 oz) butter, softened
150g (5 oz) caster sugar
2 eggs
1 tsp vanilla extract
175g (6 oz) self-raising flour, sifted
75ml (5 tbsp) buttermilk
150g marzipan (almond paste)
For the Topping:
100g (3 1/2 oz) butter, softened
200g (7 oz) icing sugar
1 tsp vanilla extract
pink, yellow and lilac food colouring
crystallized violets, to decorate
crystallized primrose flowers, to decorate
crystallized heartsease flowers, to decorate
Method:
Cream together the butter and caster sugar until light and fluffy. Gradually add the beaten egg, a little at a time, beating thoroughly to combine after each addition.
Work in the vanilla extract then add the flour, alternating with the buttermilk. Beat the batter until smooth. Roll the marzipan out with a rolling pin until quite smooth then cut 12 circles from it slightly smaller than the cupcake cases you'll be using. Line the wells of a 12-hole muffin tin with paper cases. Spoon 2 tbsp of the batter into each case and top with the marzipan rounds. Now divide the remaining batter between the cupcake cases, filling each paper case about 2/3 full. Transfer to an oven pre-heated to 180°C (350°C, Gas Mark 4) and bake for 20 minutes.
Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
For the topping, beat together the butter, icing sugar and vanilla extract until pale and creamy. Divide the buttercream between three separate bowls and tint each a different colour with the food colourings.
Spread this buttercream over the top of the cupcakes and arrange the crystallized flowers on top. Serve immediately.
For many more cupcake and fairy cake recipes, why not visit this site's Cupcake and Fairy cake recipes page?
