Battenberg Cupcakes: A Modern Twist on a Classic Treat

If you’re a fan of the traditional Battenberg cake with its iconic checkerboard design, then you’re going to fall in love with these Battenberg Cupcakes: A Modern Twist on a Classic Treat. Combining the flavors of almond, raspberry, and buttery marzipan with a playful cupcake presentation, this recipe breathes new life into a timeless classic. Perfect for tea parties, celebrations, or simply as a delightful weekend bake, these cupcakes offer elegance, charm, and a burst of flavor in every bite.

Let’s dive into how you can recreate these stunning treats in your own kitchen!

Why You’ll Love Battenberg Cupcakes

• Classic Flavors in a New Format: These cupcakes retain the almond, raspberry, and marzipan essence of traditional Battenberg cake but with a trendy cupcake makeover.
• Fun and Colorful: With swirls of pink and yellow, these cupcakes add a vibrant pop to any dessert table.
• Perfect for Any Occasion: Whether it’s a birthday party, afternoon tea, or a gift for someone special, these cupcakes are sure to impress.
• Easy to Customize: Swap the colors, use different jams, or adjust the sweetness to make them your own.
• Great for Beginners: You don’t need to be a professional baker to nail this recipe. The steps are straightforward, and the results are stunning.

Ingredients

For the Sponges

Ingredient	Quantity
Slightly salted butter, softened	200g (1 stick + 6 tbsp)
White caster sugar (superfine sugar)	200g (1 cup + 2 tbsp)
Medium free-range eggs	3
Vanilla extract	1½ tsp
Almond extract	1 tsp
Self-raising flour	200g (1⅓ cup)
Ground almonds (almond meal)	50g (½ cup)
Whole milk	75g (5 tbsp)
Yellow food coloring	1 tsp
Pink food coloring	1 tsp

For the Marzipan Layer

Ingredient	Quantity
Seedless raspberry jam	3 tbsp
Golden marzipan	200g (7 oz)

For the Almond Buttercream

Ingredient	Quantity
Slightly salted butter, softened	250g (2 sticks + 4 tsp)
Icing sugar (powdered sugar)	500g (4 cups)
Almond extract	1 tsp
Whole milk	2 tbsp
Yellow food coloring	1 tsp
Pink food coloring	1 tsp

To Decorate

Ingredient	Quantity
Mini Battenberg cakes (cut into slices)	3 mini cakes, cut into 4 slices

Step-by-Step Instructions

Step 1: Prepare the Two-Toned Sponges

1. Preheat Your Oven: Start by preheating your oven to 180°C (350°F). Line a muffin tin with cupcake cases.
2. Cream Butter and Sugar: In a large mixing bowl, beat the butter and caster sugar together until light and fluffy.
3. Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and almond extracts and mix until combined.
4. Add Dry Ingredients: Sift in the self-raising flour and fold in the ground almonds. Stir in the milk until the batter is smooth.
5. Divide the Batter: Separate the batter into two bowls. Add yellow food coloring to one and pink food coloring to the other, mixing until the colors are evenly distributed.

Step 2: Bake the Sponges

1. Fill the Cupcake Cases: Spoon a bit of each colored batter into the cupcake cases to create either a marbled effect or side-by-side color separation.
2. Bake: Bake the cupcakes for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool the Cupcakes: Let the cupcakes cool completely on a wire rack before proceeding to the next step.

Step 3: Add the Marzipan Layer

1. Roll Out the Marzipan: Lightly dust a clean surface with powdered sugar and roll out the marzipan to about 2-3mm thickness.
2. Brush with Jam: Brush a thin layer of raspberry jam on top of each cooled cupcake.
3. Apply Marzipan Caps: Cut out small circles of marzipan to fit the tops of the cupcakes and press them gently onto the jam layer.

Step 4: Make the Almond Buttercream

1. Beat Butter: In a large bowl, beat the softened butter until creamy and smooth.
2. Add Icing Sugar: Gradually add the icing sugar, one cup at a time, beating well after each addition.
3. Add Flavor and Milk: Mix in the almond extract and milk until the frosting is fluffy and spreadable.
4. Divide and Color: Divide the buttercream into two bowls. Add yellow food coloring to one and pink food coloring to the other, mixing until the colors are vibrant.

Step 5: Decorate the Cupcakes

1. Pipe the Frosting: Fit a piping bag with a star tip and fill it with alternating spoons of pink and yellow buttercream. Pipe swirls onto the marzipan-topped cupcakes.
2. Add Battenberg Slices: Top each cupcake with a slice of mini Battenberg cake for a charming finishing touch.

Pro Tips for Perfect Battenberg Cupcakes

• Avoid Overmixing: When combining the flour with the wet ingredients, mix gently to keep the cupcakes light and fluffy.
• Use Quality Food Coloring: Gel food coloring works best for vibrant colors without thinning the batter or frosting.
• Customize the Colors: Swap out pink and yellow for other combinations to match your party or holiday theme.
• Chill the Marzipan: If the marzipan becomes too soft while rolling, chill it in the fridge for a few minutes.
• Storing the Cupcakes: Store the cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.

Nutritional Information (Per Cupcake)

Nutrient	Amount
Calories	350
Total Fat	16g
Saturated Fat	10g
Carbohydrates	45g
Sugar	30g
Protein	4g

FAQs About Battenberg Cupcakes

1. Can I use store-bought marzipan?

Yes, store-bought marzipan works perfectly for this recipe. Just make sure it’s pliable and easy to roll out.

2. Can I substitute almond extract?

If you’re not a fan of almond extract, you can substitute it with vanilla extract or skip it altogether.

3. Can I make these cupcakes gluten-free?

Absolutely! Use a gluten-free self-raising flour blend to make this recipe suitable for those with gluten sensitivities.

4. How do I store leftover cupcakes?

Keep the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

5. Can I freeze the cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to 1 month. Thaw them overnight in the refrigerator and frost before serving.

6. How can I ensure my colors stay vibrant?

Using gel food coloring instead of liquid food coloring will give you brighter, more consistent colors.

Final Thoughts

These Battenberg Cupcakes: A Modern Twist on a Classic Treat are sure to impress with their playful colors, rich flavors, and elegant presentation. Perfect for any occasion, they’re a delightful way to enjoy the nostalgic taste of Battenberg cake in a fresh, fun format.

So, gather your ingredients, preheat your oven, and start creating these gorgeous cupcakes. They’re not just desserts—they’re edible pieces of art that everyone will love!

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