Sunday 24 February 2013

Recipe: Vegan Marzipan Cupcakes

These cupcakes are perfect for any marzipan lover. Probably not so great for people who don’t like marzipan.They’re quick, easy to make, and taste great. I made two batches, the first I decorated with simple icing, and the second I covered in a perversely sickly (in a good way) frosting. Here’s how you do it:

For the cupcakes:


  • 1 cup soya milk
  • 1 teaspoon of apple cider vinegar
  • ¾ cup granulated sugar
  • ⅓ cup rapeseed oil
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 cup plain flour
  • ⅓ cup ground almonds
  • ¾ tsp bicarbonate of soda
  • ½ teaspoon baking powder
  • ¼ tsp salt
  • 100g of marzipan, cut into 1cm cubes


  1. Preheat the oven to 180°C and line a muffin tray with muffin cases.
  2. Whisk together the soya milk and apple cider vinegar. Put to one side.
  3. In a separate bowl, sift together the flour, ground almonds, bicarbonate of soda, baking powder and salt. Put to one side.
  4. Get your original bowl (with the soya milk and apple cider mixture in) and add the sugar, oil, vanilla extract and almond extract. Beat until foamy.
  5. In two batches, add the wet ingredients to the dry and mix until there are no lumps. Add in the marzipan cubes, making sure they do not stay clumped together.
  6. Pour the mixture into the liners until each case is ¾ full. Bake for 18 minutes. Allow to cool before frosting, or eat warm if you can’t wait.

For the almond frosting
(adapted from this recipe):

  • ¼ cup shortening
  • ¼ cup vegan margarine
  • 3 cups of icing sugar, sifted
  • 1 tsp almond extract
  • splash soya milk
  • flaked almonds, crumbled

Mix the shortening and margarine together, add in the extract and icing sugar. You can do this with an electric mixer, or beat for aaages with a fork to get it fluffy. Add a splash of soya milk to get it to the desired consistency, mix in the crumbled flaked almonds, and then decorate your cakes. Enjoy!

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