Raspberry and Marzipan-stuffed Lemon Cupcakes with Lemon Buttercream frosting

Over analysing the number of kisses, the mysterious handwriting, the elusive postage stamp. As I was growing up, February 14th fascinated me as each year it added yet another piece to the puzzle. Who had been sending me cards for as long as I could remember? I can still remember the disappointment at finding out that it was in fact my dad, and not my very own secret admirer.

Somehow I think I missed the point of Valentines.

A hallmark-sponsored mess of rosy tones shimmering and feathery, commercialized in an excuse to demand material gifts…wherever your for or against the holiday, one shouldn’t refuse the opportunity to let the people in your life know that you appreciate them.

INGREDIENTS    –   1 1/2 Cup A.P flour   –   1 tsp baking powder   –   1/4 tsp baking soda   –  pinch of salt   –  3/4 Cup brown sugar   –  1/3 Cup sunflower oil   –   1 Cup coconut milk   –   2 tsp vanilla extract   –   1 tsp finely grated lemon zest   –  1 tsp lemon juice   –    1/3 Cup chopped marzipan (vegan)


1.  Sift the flour, b.powder, b.soda and salt together into a large roomy mixing bowl.

2.  In a separate bowl, stir the sugar, oil, coconut milk, vanilla and lemony things together. Add the wet to the dry, and thoroughly combine being careful not to overmix.

3. Carefully fold in the chopped marzipan, and spoon into 12 cupcake cases, 2/3 full.

4. Bake for 20 minutes, or until they pass the skewer test.



–   3/4 Cup Raspberry Jam   –  squeeze of lemon zest   –  sprinkle of almond essence

5. When your cakes are cooled, use a knife to take a pyramid-shaped cone out. Remove the cone, eat the cone, and fill with jammy filling.



–  1/2 Cup  vegan butter  –  3 Cup icing sugar   –  2 tbsp lemon juice

6. My frosting is completely taste-guided, therefore add more or less of the lemon/sugar as you see fit. Load into a piping twizzler and twirl on the top of the cupcake. Sprinkle a few flaked almonds or sprinkles for the piece de resistance.


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