Simnel Cupcakes

Simnel Cupcakes

This recipe is a favourite with my children who love to make the Simnel Cupcakes. I remember making these as a child every year with my family and it’s so lovely to keep up the tradition with this gluten free, dairy free recipe. I love marzipan but if not everyone in your family does then just leave the marzipan out of half of the cupcakes.

Makes approximately 12 cupcakes

Ingredients:

4 large eggs

2 tsp vanilla extract

200 g dairy free spread

200 g caster sugar

200 g gluten free self-raising flour

1 tsp mixed spice

200 g currants, raisins, mixed peel, almonds, cranberries or cherries

2 tsp xanthan gum

Around 200 g marzipan

1 tbsp. apricot jam

1 tbsp. rum or brandy (optional)

Method:

Preheat the oven to 180°C / 160° Fan / 350°F / Gas Mark 5.

Line the muffin tin with 12 cases.

Place the butter and sugar into a bowl and beat until light and creamy. Gradually beat the egg, vanilla and rum (optional) into the mixture.

Don’t worry if the mixture looks like it curdles slightly - just keep mixing. I use a KitchenAid stand mixer for this.

Sift the flour, xanthan gum and spice into the bowl and fold into the mixture.

Once it is combined add the raisins and fold again.

If you wish you can add marzipan to the centre of the cakes. Using a rolling pin roll out the marzipan onto a lightly floured surface. Cut out 12 disks for the centre and 12 disks for the top of the cake. With the remaining marzipan roll out 12 balls.

Using a spoon (or ice cream scoop), fill the muffin cases. This mixture is quite thick so you need to level the top with a spoon. If you want to add the marzipan disks to the centre then only fill the muffin cases halfway, add the marzipan and then top up with the cake mixture.

Bake in the oven for 20 minutes until the cakes are well risen, golden and the sponge bounces back slightly when touched. I have to rotate my cakes halfway through cooking, so they cook evenly but that is just an oddity with my oven.

Remove from oven and leave for 5 minutes in the tray to cool and then carefully transfer them onto a cooling rack.

Gently heat a tablespoon of apricot jam in the microwave and brush sparingly onto the cupcakes when cool. Top with the marzipan disk and the marzipan ball.

Additional Notes:

Making multiple batches? Prepare the mixture in one go and keep the extra covered until you are ready to put into the cases and bake in the oven.

Did you know you can freeze cake?

Not everyone likes marzipan, or they may be allergic to nuts so make a few spare plain vanilla cupcakes with no marzipan in the centre or top. You could always put butter icing on these or leave them plain.

Why not use your favourite spice? Perhaps ginger, cinnamon or even pumpkin spice.

Prefer the taste of lemons? Substitute the spice for some grated lemon and the vanilla for some lemon juice.

Equipment Used:

KitchenAid Stand Mixer or hand whisk

Rolling pin

Muffin / cupcake tin

Circular cookie cutter

Ice cream scoop

Spoon

Silicone brush

Cooling rack.