So, Sheldon is a bit of a marzipan addict. For Christmas, he ordered a big box of those little marzipan fruits just so he (and my Dad) could sit and eat them. Santa didn’t even get cookies put out for him and his reindeer..he got marzipan.
As a result, I have been hunting for the perfect marzipan cupcake recipe and thanks to All Recipes, I was able to riff on one of their recipes and create what I think was the perfect almond flavored cupcake for the marzipan junkie in your life:
1 Cup AP Flour
3 Tbl White Sugar
7 Tbl room temp butter
1 egg yolk
I used my stand mixer to mix all of these together to form a ball of dough. From there, knead for a few minutes on a floured surface (or in a wide mouthed bowl if you are lazy like me) until it is smooth. Wrap in plastic and let sit in fridge for 15 minutes.
8-12 oz marzipan or almond paste cut up (You can get marzipan in big cans. Recommend that for this recipe)
5 Tbl cold butter, cut up
2 whole eggs
1/2 almond extract
Mix these together until they form a smoothish paste. The original recipe calls for it to be smooth, but I left mine lumpy (lumps of marzipany goodness) and it was sooo worth it. More on that in a sec. Then take the dough and press it into cupcake liners like you are making mini pies. Go about halfway up the liner. Pour in the filling about 1/2-2/3’s of the way up the liner. Then cook in a 400 degree oven for a 20-25 minutes. Allow to cook on a cooling rack for about 5 minutes (until you can take them out by hand really) and then allow them to cool for another few minutes. The original recipe called for frosting/glaze but I found that I just didn’t need it. Because we left the marzipan in chunks inside, it was like having a cupcake with filling and it was awesome. I would post pics of the finished product here, but frankly they didn’t make it that far. Yum. Good luck and happy baking!