Being born in the Czech Republic marzipan is a very common dessert/candy, and something that is a very delicious part of my childhood that I can’t let go of. Although it is a little harder to come by here in America, I still try to find ways to incorporate it in my cooking. These cupcakes are one of them, they are super soft and for those of you who know marzipan, you know that it pairs well with cherries. Which is why I chose to make a super fluffy cherry butter cream, you can you any style of cherries here, fresh, frozen, canned, maraschino, they all work great. I hope that you enjoy this unique little cupcake, that is definitely not something that you will find in the stores. Enjoy!
Ingredients you will need…
Marzipan Cupcake
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 4 oz. almond paste
- 1/2 teaspoon vanilla
- 3 eggs
- 1/4 cup vegetable oil
- 1/2 cup flour
- 1/4 cup almond flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Cherry buttercream
- 1 cup butter
- 5 cups powdered sugar
- 10-15 diced maraschino cherries
- 1/4 cup maraschino cherry juice
- 1 teaspoon cherry extract
- red food coloring
Almond marzipan cupcakes:
1.) Preheat oven to 325 degrees, and line cupcake pan with 12 liners
2.) Cream butter, marzipan, and sugar in bowl with paddle attachment on med-high speed until light and fluffy for 5-7 minutes
3.) Add eggs one at a time unit incorporated, along with vanilla extract and oil on med speed for 3-4 minutes.
4.) Combine flour and almond flour, and slowly add to mixing bowl, mix until incorporated on low speed
5.) Combine salt and baking powder, then add to mixing bowl, and turn on med-high for 2 minutes to make sure everything is fully combined.
6.) Then take your ice cream scoop and take a full scoop of the cupcake batter and drop into the cupcake liners so they are about ¾ full. Repeat for all 12 cupcakes
7.) Put the cupcake tray into your preheated oven at 350 degrees, for about 22-25 minutes
8.) After 22-25 minutes in the oven, check them with a fork or toothpick, so it comes out clean. When done remove from oven, and set on rack to cool
Cherry buttercream:
1.) Make sure the butter is room temperature before starting. Once butter is room temperature add 2 sticks to bowl with whisk attachment, and beat on medium-high speed for about 5 minutes and starts getting fluffy
2.) Add powdered sugar to bowl half a cup and a time, and so sugar is fully incorporated before next addition.
3.) Add cherry extract, juice, and food coloring if needed and beat on medium-high for another 5-7 minutes until light and fluffy.
4.) Turn mixer off and add in cherries, then turn on mixer just until incorporated.
5.) Top cupcakes with cherry buttercream and most importantly enjoy!
| Prep Time | 15 minutes |
| Cook Time | 22-25 minutes |
| Servings |
cupcakes
|
- 1/2 cup unsalted butter 1 stick
- 1/2 cup sugar
- 4 ounces almond paste
- 1/2 teaspoon vanilla
- 3 eggs
- 1/4 cup vegatabe oil
- 1/2 cup flour
- 1/4 cup almond flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 cup butter 2 sticks
- 5 cup powdered sugar
- 10-15 diced marachino cherry
- 1/4 cup marachino cherry juice
- 1 teaspoon cherry extract
- red food coloring if needed
Ingredients
Almond cupcake
Cherry buttercream
|
|
- Preheat oven to 325 degrees, and line cupcake pan with 12 liners
- Cream butter, marzipan, and sugar in bowl with paddle attachment on med-high speed until light and fluffy for 5-7 minutes
- Add eggs one at a time unit incorporated, along with vanilla extract and oil on med speed for 3-4 minutes.
- Combine flour and almond flour, and slowly add to mixing bowl, mix until incorporated on low speed
- Combine salt and baking powder, then add to mixing bowl, and turn on med-high for 2 minutes to make sure everything is fully combined.
- Then take your ice cream scoop and take a full scoop of the cupcake batter and drop into the cupcake liners so they are about ¾ full. Repeat for all 12 cupcakes
- Put the cupcake tray into your preheated oven at 350 degrees, for about 22-25 minutes
- After 22-25 minutes in the oven, check them with a fork or toothpick, so it comes out clean. When done remove from oven, and set on rack to cool
- Make sure the butter is room temperature before starting. Once butter is room temperature add 2 sticks to bowl with whisk attachment, and beat on on medium-high speed for about 5 minutes and starts getting fluffy
- Add powdered sugar to bowl half a cup and a time, and so sugar is fully incorporated before next addition.
- Add cherry extract, juice, and food coloring if needed and beat on medium-high for another 5-7 minutes until light and fluffy.
- Turn mixer off and add in cherries, then turn on mixer just until incorporated.
- Top cupcakes with cherry buttercream and most importantly enjoy!
[recipe]
