Ingredients for Marzipan Cup Cake's With Lemonglaze
- 1 cup marzipan, finely chopped
- 2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- Ground Almonds
- 3 large eggs
- Dark Brown Sugar
- Vanilla Extract
- ½ teaspoon salt
- Cinnamon
- 2 teaspoons baking powder
- Icing Sugar
- 2-3 tablespoons lemon juice
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How to Make Marzipan Cup Cake's With Lemonglaze
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the marzipan until evenly distributed throughout the batter.
- Fill the prepared muffin cups or cake pan about ¾ full.
- Bake for 18-22 minutes for cupcakes, or 30-35 minutes for a cake, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Meanwhile, prepare the lemon glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add a teaspoon of water at a time if needed to reach desired consistency.
- Once the cakes are completely cool, drizzle the lemon glaze generously over the top.
Nutrition Information (Approximate per serving)
Sodium
101 g
Sugar
681g
Fat
360g
Carbs
81g
