Easter Cakes

Name: Easter Cakes
Ingredients: 13 tbsp salted butter, softened; 3/4 cup sugar; 1 tsp vanilla extract; 4 None medium eggs, beaten; 2 1/2 cups all-purpose flour; 1 tbsp baking powder; 1/2 cup marzipan, finely chopped; 1/4 cup heavy cream, whipped; None None powdered sugar, for dusting; 1 pack colored frosting tubes; None None sugar flowers, to decorate; None None jelly beans, to decorate

12 ingredients

3 steps

Ingredients

13 tbsp salted butter, softened
3/4 cup sugar
1 tsp vanilla extract
4 None medium eggs, beaten
2 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 cup marzipan, finely chopped
1/4 cup heavy cream, whipped
None None powdered sugar, for dusting
1 pack colored frosting tubes
None None sugar flowers, to decorate
None None jelly beans, to decorate

Directions

1

Preheat the oven to 325°F. Line 12 muffin cups with papers. Place the butter in a large bowl with the sugar and vanilla extract. Beat using an electric mixer until light and fluffy.
2

While beating, gradually add the eggs, then fold in the flour and baking powder. Fold in the marzipan and whipped cream. Spoon the batter into the paper cups. Bake for 25 mins until cooked through and an inserted skewer comes out clean.
3

Remove cupcakes from the muffin pan and leave to cool on a wire rack. Dust with the powdered sugar and decorate with the colored frosting, sugar flowers and jelly beans.