Paint It Purple Vanilla Bean Cupcakes (with Homemade Marzipan)
Posted November 4, 2011 by kilzacmaster
Prep Time 90 min Cook Time 30 min Ready Time 2 hour, 0 min Servings: 8


  • 100 grams Unsalted Butter, at room temperature
  • 100 grams Powdered/Icing Sugar
  • 2 Eggs, lightly beaten
  • 125 grams Plain Flour
  • 1 tsp Baking Power
  • 1/8 tsp Salt
  • 2 Tbsp Buttermilk
  • 1/2 Vanilla Bean, seeds scraped out for use in the batter

Buttercream Frosting

  • 50 grams Unsalted butter, at room temperature
  • 2 Tbsp Low-fat Cream Chilled
  • 115 grams Powdered/Icing Sugar
  • 1/2 tsp Vanilla Bean Powder
  • 1 to 2 drops Purple food colouring

Homemade Marzipan

  • 200 grams Almonds, blanched and peeled
  • 100 grams Powdered/Icing Sugar


Vanilla Bean Cupcakes
  1. Preheat the oven to 200C. Line a 12 mould cupcake tray with 8 liners, and fill the empty spaces with about 1/4 cup water each. {This will aid equal distribution of heat}
  2. Beat the butter, vanilla bean and sugar until light and fluffy.
  3. With the motor running, slowly drizzle in the eggs.
  4. On low speed, beat in the flour, baking powder and salt, followed by the buttermilk, until well mixed.
  5. Divide into 8 cupcakes and bake for 20 minutes/ until done.
  6. Remove to rack and cool completely.
  7. Frost as desired {recipe follows}
Butter cream Frosting
  1. Beat all the ingredients until desired consistency is reached. If the frosting is runny, add a little more sugar and continue to beat.
Homemade Marzipan
  1. {Makes 300gm of marzipan. You need about 75gms for these cupcakes}
  2. Run the peeled almonds in the bowl of your food processor until ground. They will be soft and begin to release oil. Add the sugar and process on low speed until mixed. The marzipan should hold together when pinched with the fingers.
  3. Remove to a bowl and knead briefly until pliable. Keep wrapped in cling wrap so that it doesn't dry out.
  4. Tint with food colour, a drop at a time, keeping the remaining marzipan in cling wrap all the time.