Frangipane Cupcakes

Frangipane cupcakes, made with real marzipan to give these cupcakes a deliciously strong almond flavour.

Brought to you by Sophie Victoria Cupcakes

The sixth week of the Great British Bake Off  challenged contestants to create frangipane tarts. Inspired by the challenge, Sophie Turhnam from Sophie Victoria Cupcakes has rustled up a batch of frangipane cupcakes. Inspired by last weeks Great British Bake Off, I just had to make some frangipane cupcakes. I love the use of marzipan in the actual cupcake itself, such a great way to get that strong almond flavour!

Frangipane Cupcakes

For the frangipane cupcakes: 125g unsalted butter 125 marzipan (grated) 75g grated golden caster sugar A few drops of almond essence 1/4 tsp vanilla extract 3 eggs 75g self raising flour Pinch of salt For the frosting: 100g unsalted butter 300g icing sugar 1/4 tsp vanilla essence 30ml milk For the decoration: Edible glitter For the frangipane cupcakes:

  • Cream the butter and sugar together on a medium speed until light and fluffy.
  • Turn the mixer down to slow and add in your eggs one at a time.
  • Add in the flour, salt, vanilla extract, almond essence and mix until combined.
  • Then add in the grated marzipan and mix until combined.
  • Line a 12 hole muffin tin with cupcake cases and spoon the mixture into the paper cases about 2/3 full. Bake for 20 minutes until well risen and springy to touch, then put on a wire rack to cool.

For the frosting:

  • Mix the butter and icing sugar together until just combined.
  • Add in the milk and vanilla and mix on a high speed for a minute or two until the buttercream is smooth.
  • Spoon into a piping bag and pipe swirls ontop of your cupcakes

For the decoration:

  • To finish sprinkle some edible glitter ontop of your cupcakes

 


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