Cherry & almond Easter cupcakes

• pack butter↗250g g

  softened, plus extra for greasing

• golden caster sugar↗175g g
• eggs↗5

  beaten

• self-raising flour↗250g g

  plus an extra 2 tbsp

• 1 tsp baking powder↗
• zest 1 orange

  plus 2 tbsp of the juice

• natural marzipan250g g

  coarsely grated (easiest if chilled beforehand)

• almond essence↗½tsp tsp

  optional

• glacé cherry↗200g g

  halved

• about 100g/4oz icing sugar g

  sifted

• mini chocolate eggs

  to decorate

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.