I’ve wanted to make a Simnel Cake for the longest time, since it is such a classic, but baking a large cake is not something I do very often. Cupcakes are a different story, easy to share, great to include in my weekly box of donations. I made a few changes from recipes I found in my cookbooks and online, keeping the details that matter in the original, larger version.
(adapted from several sources)
150g butter, softened
75g brown sugar
75g granulated sugar
2 large eggs, whisked
150g full-fat yoghurt
zest of 1 Lemon
170g mixed dried fruits
175g all-purpose flour
2 tsp baking powder
1/2 tsp salt
agave nectar to brush
Start by preparing the thin layer of marzipan that goes in the middle of the cupcakes. Divide the 100g in 12 little portions (about 8g each). Flatten them with your hands and stretch as a round that will fit inside your cupcakes. Mix the flour with baking powder and salt, reserve.
Heat the oven to 375F. Place paper liners inside the cupcake pan. Beat together the butter, sugars and lemon zest, until pale and light. Add the 2 eggs, slowly, whisking the batter well after each addition. Add the yoghurt, continue whisking. Add the flour mixture, incorporate gently, then add the dried fruit, folding until homogeneously mixed in.
Place a little cake batter in each cupcake liner, place the thin round of marzipan on top, press gently into the batter. Fill the cupcakes with more batter until 3/4 full. Bake for 20 to 25 minutes, until golden and a toothpick inserted in the middle comes out slightly moist, with some crumbs attached. Allow the cupcakes to cool for 5 minutes, then remove to a cooling rack.
When the cupcakes are cold, make the topping: roll out the fondant and cut rounds to cover the top. Make the layer as thin as possible. Use trimmings to make little balls. Attach the layer of marzipan to the cake by brushing a tiny amount of agave nectar on the cupcake, and pressing the marzipan over it. Place the little ball on top, using some agave nectar to help glue it in place. Run the cupcakes under a broiler to give some color to the marzipan. Pay close attention, because it goes from golden to burn a matter of seconds!
to print the recipe, click here
Comments: This is a delicious cake. The trickiest part is dealing with the marzipan, other than that, the recipe is quite straightforward. The mixture of fruit with the cake and the marzipan is a total winner. I highly recommend you give it a try. Plus, don’t they look just adorable? The cake stays fresh for a few days at room temperature, which is another big plus in my book…
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