Step 1: Prepare the Two-Toned Sponges

• Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake liners.
• In a large bowl, beat together the butter and caster sugar until pale and fluffy.
• Beat in the eggs one at a time, mixing thoroughly after each addition. Add the vanilla and almond extracts, and mix until smooth.
• Sift in the self-raising flour and fold in the ground almonds. Gradually stir in the milk to achieve a smooth batter.
• Divide the batter into two bowls. Add yellow food coloring to one and pink food coloring to the other, stirring until evenly colored.

Step 2: Bake the Sponges

• Spoon both colored batters into each cupcake liner to create either a marbled effect or a side-by-side color design.
• Bake for 15–18 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool completely on a wire rack before decorating.

Step 3: Add the Marzipan Layer

• Roll out the marzipan on a clean surface lightly dusted with powdered sugar to about 2-3mm thickness.
• Brush the tops of each cupcake with a thin layer of raspberry jam.
• Cut out small marzipan circles and gently press one onto the top of each cupcake.

Step 4: Make the Almond Buttercream

• In a large bowl, beat the softened butter until creamy. Gradually add the icing sugar, one cup at a time, beating until smooth.
• Mix in the almond extract and milk to achieve a spreadable consistency.
• Divide the buttercream into two bowls. Add yellow food coloring to one and pink food coloring to the other, mixing until vibrant.

Step 5: Decorate the Cupcakes

• Fit a piping bag with a star tip and fill it with alternating spoons of pink and yellow buttercream. Pipe swirls on top of the marzipan layer.
• Top each cupcake with a slice of mini Battenberg cake for a charming finish.