I’ll admit, the title of these cupcakes is a bit of a mouthful, but I just didn’t think there was any part of it that could be missed out.
Obviously the flavour needs to be in there – orange and almond; the type of baked good – cupcake; the fact they can be enjoyed by people with wheat and gluten allergies – flourless; and of course the theme that inspired them and gives them their cuteness – Easter chicks!
I knew I wanted to bake something Easter-themed this week, but also wanted it to be something my wheat intollerant colleague could enjoy too.
I found these orange and almond cupcakes which looked gorgeous, and then the marzipan chicks just seemed to go perfectly, both in flavour and colour!
The cupcakes themselves were really good – dense yet light and kept well for days. The white chocolate topping nicely balances out the slight bitterness from the orange, and the chicks – well, just look at them and their cute little faces!
I made these on Sunday, so was delighted when on Monday Kate from What Kate Baked announced Easter as the theme for April’s Tea Time Treats challenge (following a brilliant scone round up on Lavender and Lovage) – these are my entry!
Easter chick orange and almond flourless cupcakes (recipe adapted from My Food Trail)
Makes 8 cupcakes
- 1 whole orange
- 140g ground almonds
- 1tsp baking powder
- 40g butter
- 150g caster sugar
- 2 medium/large eggs
- 100g white chocolate
- 50g double cream
Boil the orange for an hour and a quarter (bit tedious but worth it) then blitz in a food processor until no lumps remain and set aside. Sift together the almonds and baking powder into a bowl. Beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time, using an electric whisk. Add half the almonds, then the orange pulp, then the rest of the almonds, beating until well combined.
Line a cupcake tin with 8 cases, then divide the mixture between them – they should fill about 3/4 of the way up as they don’t rise much. Bake at 160 degrees for 45 minutes, until the tops look dry and craggy (don’t worry, they’re not overcooked and will be deliciously moist inside!)
Melt together the chocolate and cream, then leave to cool. Once it’s thickened but still pourable, spread on top of the cupcakes.
For the chicks (makes 12):
- 225g golden marzipan
- 2 or 3 drops red food colouring
Take 1/2 of the block of marzipan and divide into 12 equally sized pieces. Roll each into a slightly long oval ball, then pinch at one end to make tail of the chicks. Take half of the remaining marzipan (1/4 of the original block) and divide into 24 equally sized pieces. Roll each into a ball then press down to flatten out into wings, then press onto the sides of the chick bodies.
With the last quarter of the marzipan, add a couple drops of the red food colouring and mix in well to make an orange colour. Pinch of 12 very small bits to mould into cone shaped beaks, and attach to the faces of the chicks using a little dab of water. Divide the rest of the orange marzipan into 12 pieces, roll into balls and flatten out into circles. Use a knife to cut half way up each circle to create feet, then attach to the bodies again using a dab of water.
Use a cocktail stick to make indentations for the eyes, and there you have it – Easter chick cupcake toppers!