Food

Cherry & Marzipan Cupcake Tower

Bake these lush cherry pound cakes in edible wafer cupcake cases, available from supermarkets.
Richard Whitbread
24
1H

Ingredients

Method

1.

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.

2.

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.

3.

Divide between the holes and bake for 20-25 min. Cool on a wire rack.

4.

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.

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