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KrishTheBaker on
Here is the recipe if you want to bake them for yourself!
Divide the marzipan into 15g portions and roll into balls.
**Step 3 – Make the Cupcake Batter**
In a large mixing bowl, add the butter, caster sugar, eggs, self-raising flour, ground almonds, baking powder, almond extract, and vanilla extract. Mix until everything is fully combined and smooth.
**Step 4 – Fill the Cupcake Cases**
Line the cupcake tray with cases. Divide the mixture evenly between them using a spoon or ice cream scoop. Place a marzipan ball into the centre of each cupcake. Be careful not to push it all the way down, as this can cause it to burn. Add a small amount of extra batter over the marzipan to fully cover it.
**Step 5 – Cover and Top**
Next generously sprinkle flaked almonds over the top, ensuring each cupcake is well coated.
**Step 6 – Bake**
Bake for 15–18 minutes, or until the cupcakes are golden brown and cooked through.
**Step 7 – Cool and Decorate**
Remove from the tray and allow to cool on a wire rack for about 20 minutes. Once cooled, lightly dust with icing sugar using a sieve.
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Here is the recipe if you want to bake them for yourself!
**For the Almond Croissant Cupcakes**
* 225g Softened Butter or Baking Spread
* 225g Caster Sugar
* 4 Eggs
* 150g Self-Raising Flour
* 75g Ground Almonds
* 1 tsp Baking Powder
* 1 tsp Almond Extract
* ½ tsp Vanilla Extract
**For the Filling**
* 240g Marzipan (top be divided into portions)
**For the Topping**
* 200g Flaked Almonds
**For Decoration**
* 25g Icing Sugar
**Step 1 – Prepare the Oven and Filling**
Preheat your oven to 180°C (350°F/Gas Mark 4).
**Step 2 – Add the Marzipan Centre**
Divide the marzipan into 15g portions and roll into balls.
**Step 3 – Make the Cupcake Batter**
In a large mixing bowl, add the butter, caster sugar, eggs, self-raising flour, ground almonds, baking powder, almond extract, and vanilla extract. Mix until everything is fully combined and smooth.
**Step 4 – Fill the Cupcake Cases**
Line the cupcake tray with cases. Divide the mixture evenly between them using a spoon or ice cream scoop. Place a marzipan ball into the centre of each cupcake. Be careful not to push it all the way down, as this can cause it to burn. Add a small amount of extra batter over the marzipan to fully cover it.
**Step 5 – Cover and Top**
Next generously sprinkle flaked almonds over the top, ensuring each cupcake is well coated.
**Step 6 – Bake**
Bake for 15–18 minutes, or until the cupcakes are golden brown and cooked through.
**Step 7 – Cool and Decorate**
Remove from the tray and allow to cool on a wire rack for about 20 minutes. Once cooled, lightly dust with icing sugar using a sieve.
[Source: Krish The Baker ](https://www.krishthebaker.com/home-1/almond-croissant-cupcakes-marzipan-filling)
these look amazing, i’ll eat one between court hearings.