Marzipan Cup Cakes With Lemonglaze Recipes

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GLAZED LEMON CAKES



Glazed Lemon Cakes image

For an elegant dessert, serve these Glazed Lemon Cakes on plates garnished with fresh berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 50m

Yield Makes 6

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
1 1/2 cups all-purpose flour, plus more for muffin tin
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup low-fat buttermilk or plain low-fat yogurt
1 teaspoon vanilla extract
Zest of 1 lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze
1 cup granulated sugar
2 large eggs
1 1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and zest and juice of 1 lemon. Set aside.
  • With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.
  • Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
  • Set rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with remaining 2 tablespoons lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.

MARZIPAN (CUP)CAKE(S) WITH LEMONGLAZE



Marzipan (Cup)cake(S) With Lemonglaze image

Make and share this Marzipan (Cup)cake(S) With Lemonglaze recipe from Food.com.

Provided by Eismeer

Categories     Dessert

Time 30m

Yield 12 cupcakes, 1 serving(s)

Number Of Ingredients 12

200 g marzipan
75 g flour
125 g butter (or half canola-oil)
50 g ground almonds
4 eggs
75 g dark brown sugar (or brown or white)
1 teaspoon vanilla extract (or a half vanilla bean)
1 pinch salt
1/2 teaspoon cinnamon
1 tablespoon baking powder
4 tablespoons icing sugar
1/2-1 tablespoon lemon juice

Steps:

  • Preheat oven at 180°C.
  • Mix dark brown sugar and butter (or oil-butter mixture) until creamy.
  • Add eggs and mix until very fluffy.
  • Cube Marzipan and soften in microwave (about 20-30 sec. at 700 Watt). You don't need to do this, but the handling is way easier.
  • Incorporate marzipan, cinnamon, pinch of salt and vanilla extract into egg-butter-sugar mixture.
  • Add ground almonds.
  • Mix baking powder with flour and add to dough. Mix thoroughly.
  • Butter a cake pan or cupcake tin and transfer dough to it.
  • Bake at 180°C for about 45 minutes (cake) or 20 minutes (cupcakes).
  • Let cupcakes cool for 10 minutes.
  • Mix lemon juice and icing sugar until a thick paste forms. Glaze cooled cupcakes as you like.

MARZIPAN CUPS WITH CURRANT JELLY



Marzipan Cups with Currant Jelly image

These bite-size beauties look and taste gourmet, but they're easy to make and boast a delicate almond flavor. The hidden jelly surprise and pretty nut accent make them a nice addition to any treats tray. You can make them in advance and freeze them for up to three months, if you like. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield about 7 dozen.

Number Of Ingredients 13

2 cups butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
FILLING:
1 can (8 ounces) almond paste
1/2 cup sugar
2 large eggs
1/2 teaspoon almond extract
1 cup red currant jelly
84 whole almonds

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm., Preheat oven to 350°. Using well-floured hands, press tablespoonfuls of dough onto bottoms and up the sides of greased mini-muffin cups., For filling, in a small bowl, mix almond paste and sugar until blended. Add eggs and extract. Place 1/2 teaspoon jelly in each cup; top with 1 teaspoon almond mixture. Place one almond on top of each cup. Bake 15-18 minutes or until golden brown. Cool in pans 5 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 108 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 53mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE CAKE WITH MARZIPAN AND ALMONDS



White Cake with Marzipan and Almonds image

Tender, aromatic, and light cake made with egg whites.

Provided by Laka kuharica - Easy Cook

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

1 teaspoon butter
2 tablespoons bread crumbs, or as needed
6 egg whites
1 ⅓ cups white sugar, divided
1 ⅓ cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
7 tablespoons butter, melted and slightly cooled
1 tablespoon amaretto liqueur
3 ½ ounces marzipan, crumbled, divided
1 ¾ ounces blanched almonds, thinly sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a round baking pan with 1 teaspoon butter; coat with bread crumbs.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 2 tablespoons sugar, continuing to beat until stiff peaks form.
  • Mix remaining sugar, flour, cornstarch, and baking powder together in a large bowl. Sift over the beaten egg whites; fold together very gently until batter is smooth. Fold in melted butter and amaretto liqueur. Stir in half of the marzipan.
  • Pour batter into the prepared baking pan. Sprinkle remaining marzipan and sliced almonds on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool cake completely, about 30 minutes. Invert onto a serving plate.

Nutrition Facts : Calories 416.5 calories, Carbohydrate 61.2 g, Cholesterol 28.1 mg, Fat 16.3 g, Fiber 1.9 g, Protein 7.4 g, SaturatedFat 7 g, Sodium 192 mg, Sugar 41.3 g

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