One of the teachers where I work has the surname Moon, as such he is rarely called by his first name. Firstly because it can be awkward calling teachers by their first name in a school and secondly because it makes an awesome nickname. He had a pretty rubbish week a couple of weeks ago, so my colleague Louise and I decided we would have a feast to cheer him up on the Friday lunchtime. My contribution was to be a cake.
The more I thought about making a cake for Moon, the more ideas I came up with, until they cemented themselves into the cakes I baked and am about to share with you. Moon loves marzipan, I love the combination of almond and plum and we all love a cupcake with a surprise in the centre.
|The finished product!
They might not be the most beautiful cupcakes but they are really tasty. If you aren’t a fan of plum I’d recommend swapping it for either apricot or cherry as either would work well with the almond.
110g butter at room temperature
110g caster sugar
2 tsp almond extract
2 tbsp ground almonds
1/2 tsp baking powder
110g self-raising flour
2 tbsp milk
1 pot plum jam (approx 300g)
12 hole muffin tray
- Pre-heat the oven to 180C/Gas Mark 4.
- Weigh all the sponge ingredients into a bowl. Using a hand mixer, whisk together all the ingredients. Continue whisking for 3 minutes until fully smooth.
- Set out muffin cases into the tray.
- Place roughly 2 tsp of sponge mixture into each case.
- Separate and roll the marzipan into 12 equal balls. Place each one into a muffin case on top of the sponge.
- Place a small amount (1/4 tsp) on top of each marzipan ball.
- Add another tsp of sponge mix on top of this, to cover the jam and marzipan. There won’t be much mixture left but so go sparingly – you can always go back and add more.
- Bake in the preheated oven for 15-20 minutes. The sponge should be golden brown and bounce back if pressed down.
|9 covered, unbaked cakes. 3 waiting for their cake mix topping!
|Before the cake mix topping, showing the marzipan ball and splodge of jam.
|You want the cake to have space between the sponge and the top of the case so you can add the glaze.
To make the glaze; merely heat up and simmer 3/4 of a pot of jam in a non-stick saucepan. Simmer for around 10 minutes or until quite thick. Then pour over the buns and spread with a teaspoon.
All that’s left is to tuck in and enjoy watching peoples faces as they bite in and get a nice surprise!