Strawberry and Marzipan Cupcakes With a Strawberry Buttercream

The other day I caught the first glimpse of spring and sprung off to the nearest supermarket to buy strawberries and summer fruits, being typical Britain it was frosty the next morning, but it did benefit me as I made these delicious marzipan cupcakes that taste marvellous! The sweet strawberries taste so great with the pockets of marzipan intertwined plus the strawberry buttercream toping!

 

Ingredients

 

For the Cupcakes

 

100ml Sunflower oil

90g Caster sugar

2 Medium free-range eggs

180g Plain flour

3/4 Tsp Bicarbonate of soda

100g Strawberries, chopped

100g Marzipan, grated

 

For the Topping

 

150g Strawberries

175g Unsalted butter

600g Icing sugar

 

Method

 

1. Pre heat the oven to 180'C fan. Line a 12-hole muffin tin with paper cases.

 

2. Whisk together the oil, sugar and eggs until smooth.

 

3. Sift in the flour and bicarbonate of soda, then gently fold this into the egg mixture until blended.

 

4. Stir in the chopped strawberries and marzipan until well combined.

 

5. Spoon, or scoop with an ice cream scoop, the mixture into the prepared cases and bake in the oven for 15-20 minutes until well risen and firm to the touch. Cool in the tins for a few minutes then leave to cool on a wire rack.

 

6. For the topping, place the strawberries in a blender or food processor and blend until a purée. Now push this through a sieve into a small bowl and set aside.

 

7. Beat the butter until soft. Sift in the icing sugar, then add the strawberry purée and beat well until creamy.

 

8. Spoon the buttercream into a piping bag fitted with a star shaped nozzle and pipe a generous amount or if your not a massive fan of buttercream like me an elegant swirl on top of the cakes looks sophisticated.

 

 

OliveeKid xxx