Recipe: Easter Simnel Cupcakes
Enjoy an Easter treat from the award-winning creative kitchens here at one of the finest hotels in Wiltshire
Easter is a time for getting together with family and enjoying wonderful company and delicious food. But what to make for your hungry horde this year? Not to panic, Bishopstrow’s very own Head Chef, Jon Los, is here to help with this simple and delicious recipe for Easter Simnel cupcakes – the perfect bite sized treat to give your family this April!
Here’s how to get your very own taste of the creations that we serve at our restaurant in Wiltshire…
Easter Simnel Cupcakes
250g dried fruit
1 orange zest and juice
175g butter (soft)
175g caster sugar
300g self-raising flour
1 tsp mixed spice
½ tsp ground nutmeg
white chocolate and raspberries (to garnish)
- Pre-heat your oven to 160°C and put paper cases into a muffin tin
- Mix the orange juice and zest with the dried fruit and microwave for 1 ½ minutes
- Beat the butter, sugar, flour, eggs and spices with the milk until the mixture is fluffy
- Fold in the dried fruit mix ensuring all is mixed evenly
- Pipe a little mix into the cases and then place a small disc of marzipan on top and then cover with another dollop of mixture, leaving a slight gap to the top of the case
- Bake for 20 minutes, checking that they are thoroughly cooked through (you can do this by poking the cakes with a skewer. If it comes out clean; they’re done)
- Leave to cool on a wire rack
- While the cakes are cooling, it’s time to prepare the chocolate decorations. I used a silicon Easter egg mould to create my white chocolate garnishes, but you can create any shape you see fit. The easiest decorations can be made by melting the chocolate in a bain marie over a low heat. Once melted, spread a thin layer of the molten chocolate onto a silicone sheet or a chopping board wrapped in cling film. Pop into the freezer until set, and then remove and break the sheet into shards; which can be used to decorate your cakes.
- Once the cakes are cooled, roll out a piece of marzipan and cut a bit bigger than a 50 pence piece. We glazed ours with a blow torch, but we appreciate this isn’t a normal kitchen appliance, so it’s not absolutely necessary!
- Finally, place on top with the chocolate garnish and a raspberry!
Don’t they sound delicious? This is a great family recipe for all you budding bakers out there but, if you would rather leave the cooking to the professionals, then why not enjoy Jon’s expert cooking skills first hand at our Warminster restaurant?