Skip to navigation Skip to content
Simnel cupcakes Tried & Tested

Simnel cupcakes

Read reviews
2.8 stars based on 15 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:
  • Serves:12
  • Skill level:easy

Membership sign up

Membership-sign-up[1] Sign up

Ingredients

For the cakes

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

For the decoration

  • 1tbsp 1tbsp Apricot jam warmed and sieved
  • 150g 5⅜ oz Marzipan
  • 150g 5⅜ oz Yellow 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 use Allinson) Self-raising white flour
    • ½tsp ½tsp Baking powder
    • 1tsp 1tsp Mixed spice
    • 1tbsp 1tbsp Black treacle (we use 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. Lightly brown the marzipan under the grill or using a blowtorch.

    Ingredients for this step

    • 1tbsp 1tbsp Apricot jam warmed and sieved
    • 150g 5⅜ oz Marzipan
  7. Classic mode Step 7

    To make the daffodils, roll out the yellow sugar paste icing and using a flower cutter, cut out flower shapes. Roll a small ball of yellow sugar paste and using a cocktail stick or skewer, poke a hole in the centre, rotating the stick around slightly to make the hole bigger. This will form the centre of your daffodil. Lightly brush the centre of the flower shape with water and gently secure the flower centre to it. Place on top of each cupcake.