Ingredients
- 2 cups self-raising flour
- 1 teaspoon baking powder
- 250g butter, chopped at room temperature
- ¾ cup raw caster sugar
- 5 eggs
- 1/3 cup milk
- 125g marzipan, grated
- 200g glace cherries, halved and tossed in 1 tablespoon flour
- 4 cups pure icing sugar, sifted
- 300g packet royal icing, prepared as directed
- ¼ teaspoon almond essence
- 2.8g packet edible wafer daisies, to decorate
Method
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Preheat oven to moderate 170C (150C fan forced). Line 24 x 1/3 cup capacity muffin holes with paper cases, or use edible wafer cupcake cases if you like. Sift the flour and the baking powder together and set aside.
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Place butter and caster sugar into a bowl and beat until creamy, add the eggs one at a time and beat until creamy. Then fold in the milk, flour mixture, marzipan and the cherries.
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Divide between the holes and bake for 20-25 min. Cool on a wire rack.
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Add almond essence to the icing mix. Spoon over the cupcakes and smooth with a spatula. Top with speckled eggs and wafer daisies. Let the icing set and keep in a covered container. Arrange cupcakes on layered cake stands.