Easter Daisy Cupcakes – Willey’s Weekly Bake 136


This weeks bake is another easter themed one. I love all things almond but do not usually like marzipan as find it way too sweet. I adapted a Simnel cupcake recipe to produce my own. Making the daisy top can be quite fiddly if you have really small flaked almonds like I did but they do look impressive! I over baked some of mine as I got too into work and forgot to set a timer!


  • 200g Butter
  • 200g Marzipane
  • 75g Caster Sugar
  • 100g Self Raising Flour
  • 75g of Ground Almonds
  • 5 Eggs
  • 2 tbsp of Milk
  • Drop of vanilla bean paste
  • 200g of Grace cherries
  • 150g Mixed Vine fruit or sultanas
  • Flaked almonds (enough for the top)


  1. Preheat the oven to 150 degrees celicus. Prepare two muffin trays with paper cases this recipe makes 20-24 depending on size.
  2. In a large electric mixer, add the butter and marzipan in chunks along with the caster sugar and cream together on a high heat until light and fluffy. AD7B3898-FA2B-4C4D-812B-003EFBB836B6
  3. Add the flour, ground almonds and vanilla bean paste and beat until fully incorporated.
  4. Add the eggs on at a time and beat, then add the milk. B741E0D4-7340-4D3E-A9D7-2BA8D880C92B
  5. Wash the cherries and half enough of them to create the centre of your daisy.
  6. Chop the rest of the cherries into small pieces and add to the cake mix along with the vine fruit and mix together. B65C4214-E1AE-479B-AA10-5DFF1AB8EBFD
  7. Fill the cases with the cup cake mixture.
  8. Add the centre cherry and then create the petals with flaked almonds. BEE7E3FC-3FEA-4A9C-8DA8-DAD7D116C5BF
  9. Bake in the oven for 20-25 minutes until golden.




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