Easter Cupcakes

For the cupcakes

• Heat the oven to 180°C, gas 4.
• Place paper cases in 10 bun tins.
• Beat the marzipan, butter and sugar in a miming bowl to a smooth paste.
• Whisk in the eggs gradually, whisking constantly until the mixture is smooth.
• Gently fold in the almonds, flour and baking powder until well blended.
• Spoon the mixture into the paper cases and bake for 20-25 minutes until risen and springy to the touch.
• Place on a wire rack to cool.

For the frosting

• Sift the confectioners' sugar into a bowl and stir in enough hot water to give a thick coating consistency.
• Spoon the frosting over the cakes, allowing it to run down the sides.
• Leave to set.

For the marzipan carrots

• Reserve 1/4 of the marzipan for the leaves.
• Knead orange colouring into the larger piece of marzipan until the colour is even.
• Roll the dough into small balls and roll the balls between your palms, elongating them into thin tubes and tapering one end, so that they are shaped like carrots.
• Using a cocktail stick, make horizontal indentations all along the length of the 'carrots' to create slight creases.
• Knead the green colouring into the smaller piece of marzipan.
• Flatten small pieces and mark into leaf shapes.
• Attach to the' carrots' with a dab of apricot jelly.
• Place the 'carrots' on the cakes.