Stollen cupcakes

15-12-01-stollen-cupcakesSweet bites of marzipan and mixed spice, fruit and nuts in a bun! Any dried fruits or nuts will do, choose your favourites or just use what you have in the cupboard. Best eaten on the day they are made.

Makes 6-8 cupcakes


85g soft butter
75g light brown sugar
125g self raising flour
¼ tsp baking powder
25g ground almonds
2 large eggs
75g marzipan, chopped into small cubes
50g mixed peel
40g chopped pistachios
40g dried cranberries
finely grated zest of ½ an orange (optional)
½ tsp vanilla extract
1 tsp mixed spice

For the topping
25g butter, melted
50g icing sugar

12 hole muffin/cupcake tin with paper cases

Oven 180C/Gas 4/fan oven 160C

How to make it

  • Beat the butter, sugar, vanilla extract and orange zest with an electric whisk until light and fluffy
  • Beat in the eggs, one at a time (the mixture will curdle)
  • Sift in the flour, mixed spice and baking powder and fold into the mix with the ground almonds. You may need to add 1-2 tbsp milk to loosen off the mix
  • Fold in the marzipan, fruit and nuts until well distributed through the mix
  • Using a teaspoon, carefully spoon into cake cases, approx 2 per case
  • Bake for approx 20 mins until risen, golden and springy to touch. Transfer to a wire rack to cool
  • When almost cold, liberally brush the top of each cake with melted butter and drench with sifted icing sugar

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