Lemon and Lime Simnel Muffins
Our Lemon & Lime Simnel Muffins are a light, citrusy twist on the classic Simnel cake. Made with Belvoir Farm Sicilian Lemon & Lime Cordial, each festive muffin hides a sweet marzipan Easter surprise – a charming treat that’s perfect for sharing with family this season.
Ingredients
| 500g | Marzipan |
| 150g | Muscovado sugar |
| 150g | Unsalted butter, at room temperature |
| 310g | Self-raising flour |
| 2 | Large free-range eggs |
| 125g | Mixed fruit |
| 1 | Lemon, zested |
| 1 | Lime, zested |
| 100ml | Belvoir Farm No Added Sugar Sicilian Lemon & Lime Cordial |
| 2 tbsp | Apricot jam |
| 12 | Chocolate mini eggs |
Method
To Make
- Preheat the oven to 180C / 350F, and line a 12-hole cupcake tin with cupcake cases. Cut off a 120g piece of marzipan, then set aside the larger piece for later. Cut the smaller piece into 12 equal chunks, then roll into balls.
- Place the sugar and butter in a large mixing bowl and beat together until pale and creamy. Add the eggs, one at a time, scraping the bowl down after each addition. Fold in the flour along with the mixed fruit, lemon and lime zest, and cordial. Mix until well combined.
- Add a scoopful of mixture to each case, then place a ball of marzipan in the centre, pushing it down, then top each cupcake evenly with the rest of the mixture.
- Bake in the oven for 15–20 minutes, until risen and golden, then allow to cool on a wire rack.
- Sprinkle a little icing sugar on the work surface and roll out the remaining marzipan. Using a flower shaped cookie cutter (about 6cm wide) cut out 12 flowers, saving any leftover marzipan.
- To decorate the cupcakes, take off the paper cases, brush on a little apricot jam, then add the flower-shaped marzipan. Using a little more apricot jam, secure one chocolate mini egg to the top of each cupcake.
Don’t forget to tag us in your bakes!