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Simnel cupcakes topped with mini eggs and sugar paste chicks Tried & Tested

Simnel cupcakes

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2.333 stars based on 3 ratings

Just add a little treacle, spice and dried fruit to a cupcake mixture to turn them into light, fruity simnel cakes. Top with marzipan for the ultimate Easter treat.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cakes

  • 150g 5⅜ oz Butter (unsalted)
  • 150g 5⅜ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range) medium, beaten
  • 150g 5⅜ oz Self-raising white flour (we like Allinson) Self-raising white flour
  • ½tsp ½tsp Baking powder
  • 1tsp 1tsp Mixed spice
  • 1tbsp 1tbsp Black treacle (we like Silver Spoon)
  • 100g 3½ oz Raisins

For the decoration

  • 1tbsp 1tbsp Apricot jam warmed and sieved
  • 150g 5⅜ oz Marzipan
  • Mini chocolate eggs
  • 150g 5⅜ oz White sugar paste icing

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oven to 180°C, (fan 160°C, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.

  2. Classic mode Step 2

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

    Ingredients for this step

  3. Classic mode Step 3

    Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

    Ingredients for this step

    • 3 3 Egg(s) (free range) medium, beaten
  4. Classic mode Step 4

    Stir in the flour, baking powder, mixed spice, treacle and raisins and stir well until evenly mixed.

    Ingredients for this step

    • 150g 5⅜ oz Self-raising white flour (we like Allinson) Self-raising white flour
    • ½tsp ½tsp Baking powder
    • 1tsp 1tsp Mixed spice
    • 1tbsp 1tbsp Black treacle (we like Silver Spoon)
    • 100g 3½ oz Raisins
  5. Classic mode Step 5

    Place a heaped dessertspoon in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.

  6. Classic mode Step 6

    Brush the top of the cakes with a little jam. Roll out the marzipan thinly and using a fluted biscuit cutter cut out 12 small circles of marzipan. Place on top of the cakes and press chocolate eggs or sugar paste chicks on top.

    Ingredients for this step

    • 1tbsp 1tbsp Apricot jam warmed and sieved
    • 150g 5⅜ oz Marzipan
    • 150g 5⅜ oz White sugar paste icing
    • Mini chocolate eggs