Mazarin cupcakes with fresh berries

Leila Lindholm / 12 October 2012

This moist almond cake was probably named after a legendary French cardinal. It is often served with a sugar icing and sometimes raspberry jam (and is then called Catalan). Mazarins should be heavy and moist and they should contain lots of almonds and butter. Don’t bake them for too long or they’ll be dry.

Cooking time

20 minutes

Makes

16 cupcakes



Ingredients

  • 250 g (9 oz) softened butter 
  • 500 g (17½ oz) almond paste 
  • 5 free-range eggs 
  • 100 g (3½ oz) plain (all-purpose) flour

Topping

  • 500 g (17½ oz) double cream 
  • 2 litres (70 fl oz) berries (strawberries, cherries or raspberries)

Method

Turn the oven to 175°C (345°F).

Whip the butter and grated almond paste until creamy.

Add an egg, one at a time, while continuing to whip.

Fold in the flour last.

Set out paper cups in a muffin tin and fill the cups until two-thirds full with the mixture.

Bake them in the middle of the oven for about 20 minutes. Leave them to cool completely.

Whip the cream until fluffy and slice the berries.

Pipe the cream on the cakes so it looks like a little beehive and top with berries.

Hello Cupcake! is a glorious little book about cupcakes and whoopie pies from Leila Lindholm - Sweden's answer to Nigella Lawson. Discover recipes for wedding cupcakes, After-Eight cupcakes, Miss Piggy cupcakes, lemon meringue whoopie pies and banoffee whoopie pies. Published by New Holland Publishers, priced £12.99. 

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