Marzipan Cup Cakes With Lemonglaze Recipes
GLAZED LEMON CAKE
My mother baked this moist treat when I was a child. I loved the lemon glaze and light cake as much then as my children do now. - Missy Andrews, Rice, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.
Nutrition Facts : Calories 378 calories, Fat 17g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 419mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
MARZIPAN (CUP)CAKE(S) WITH LEMONGLAZE
Make and share this Marzipan (Cup)cake(S) With Lemonglaze recipe from Food.com.
Provided by Eismeer
Categories Dessert
Time 30m
Yield 12 cupcakes, 1 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven at 180°C.
- Mix dark brown sugar and butter (or oil-butter mixture) until creamy.
- Add eggs and mix until very fluffy.
- Cube Marzipan and soften in microwave (about 20-30 sec. at 700 Watt). You don't need to do this, but the handling is way easier.
- Incorporate marzipan, cinnamon, pinch of salt and vanilla extract into egg-butter-sugar mixture.
- Add ground almonds.
- Mix baking powder with flour and add to dough. Mix thoroughly.
- Butter a cake pan or cupcake tin and transfer dough to it.
- Bake at 180°C for about 45 minutes (cake) or 20 minutes (cupcakes).
- Let cupcakes cool for 10 minutes.
- Mix lemon juice and icing sugar until a thick paste forms. Glaze cooled cupcakes as you like.
CHERRY & ALMOND EASTER CUPCAKES
These little Simnel cakes are really almondy, with pieces of marzipan in the mix - and they look gorgeous
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 45m
Yield Makes 24 cupcakes
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4 and place 24 cupcake cases into cupcake tins. Beat the butter and sugar together with electric beaters or a tabletop mixer until light and fluffy. Add the eggs, 250g flour, baking powder, orange zest and juice and beat well till thick, creamy and evenly mixed.
- Toss cherries in the extra 2 tbsp flour and fold into the batter along with grated marzipan and almond essence (if using). Spoon into the cupcake cases and bake for 20-25 mins, or until well risen and golden. Leave to cool in tin for 10 mins, then place on a cooling rack to cool completely.
- Mix the icing sugar with around 1 tbsp water to make a loose but not-too-runny icing. Ice the tops of the cupcakes and top each one with about 3 mini chocolate eggs.
MARZIPAN CAKE
I am partial to marzipan and this cake full of almond paste, ground almonds and almond extract satisfies my cravings.
Provided by Geema
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Butter and flour a 9" cake pan.
- Cream the almond paste with the butter and sugar.
- Mix in the almonds.
- In a small bowl, beat the eggs lightly with almond extract and add to the creamed mixture.
- Combine the flour and baking powder and stir into butter mixture.
- Mix with a few strokes as possible.
- Pour batter into cake pan and bake for 20-25 minutes.
- Do not over bake!
- Heat water and preserves and brush on the top of warm cake.
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