Battenberg cake, a beloved British classic, meets its match in these delightful Battenberg Cupcakes! Combining the signature almond flavor, colorful sponge, and marzipan layer of the traditional Battenberg, these cupcakes offer a playful, individual-sized treat that’s as pleasing to the eye as it is to the palate. Perfect for parties or afternoon tea, each cupcake boasts a vibrant pink and yellow sponge, wrapped in marzipan and topped with almond buttercream. Here’s how to make these unique cupcakes that honor the charm of Battenberg with a fun twist!
Ingredients
For the Sponges
- 200g (1 stick + 6 tbsp) slightly salted butter, softened
- 200g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
- 3 medium free-range eggs
- 1½ tsp vanilla extract
- 1 tsp almond extract
- 200g (1⅓ cup) self-raising flour
- 50g (½ cup) ground almonds (almond meal)
- 75g (5 tbsp) whole milk
- 1 tsp yellow food coloring
- 1 tsp pink food coloring
For the Marzipan Layer
- 3 tbsp seedless raspberry jam
- 200g (7 oz) golden marzipan
For the Almond Buttercream
- 250g (2 sticks + 4 tsp) slightly salted butter, softened
- 500g (4 cups) icing sugar (powdered sugar)
- 1 tsp almond extract
- 2 tbsp whole milk
- 1 tsp yellow food coloring
- 1 tsp pink food coloring
To Decorate
- 3 mini Battenberg cakes, each cut into 4 slices
Instructions
- Prepare the Two-Toned Sponges:
- Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake cases.
- In a large bowl, beat together the butter and caster sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla and almond extracts.
- Sift in the self-raising flour and fold in the ground almonds, followed by the milk until you have a smooth batter.
- Divide the batter evenly into two bowls. Add the yellow food coloring to one bowl and the pink food coloring to the other, stirring until each is fully blended.
- Bake the Sponges:
- Spoon a bit of each color batter into each cupcake case, creating a marbled effect or side-by-side color separation as preferred.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Add the Marzipan Layer:
- Roll out the marzipan on a clean, powdered surface to about 2-3mm thickness.
- Brush the top of each cupcake lightly with raspberry jam, then place a small circle of marzipan on top to create a marzipan “cap.”
- Make the Almond Buttercream:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the icing sugar, a little at a time, beating until smooth and fluffy.
- Add the almond extract and milk, and beat to incorporate.
- Add yellow food coloring to one bowl and pink food coloring to the other, mixing well.
- Decorate the Cupcakes:
- Using a piping bag fitted with a star tip, pipe alternating pink and yellow almond buttercream swirls on top of the marzipan layer.
- Top each cupcake with a slice of mini Battenberg cake for an extra touch of charm and elegance.
Conclusion
These Battenberg Cupcakes bring all the nostalgic flavor of traditional Battenberg cake in a contemporary, bite-sized format. Each cupcake features a delightful almond-infused sponge, a sweet marzipan layer, and a colorful almond buttercream swirl. Finished with a mini slice of Battenberg cake on top, they’re a feast for both the eyes and the taste buds. These cupcakes are sure to be the highlight of any gathering, capturing the essence of a classic with a playful twist. Enjoy the delightful taste and colorful appeal of these Battenberg Cupcakes!