These cute little cupcakes are perfect as petits fours, for a high tea, or just as a sweet snack to liven up a rainy day!
For 24 mini cupcakes
125 g spelt / plain flour
40 g sugar
1,5 tsp baking powder
1 egg white
125 ml buttermilk
40 ml oil
20 g honey
1 tsp rose water
1 tsp lemon zest
100 g marzipan
powdered sugar for dusting
1 tsp rosewater
Line a mini cupcake tray with 24 liners, or a normal cupcake tray with 12.
Sift all the dry ingredients together in a bowl.
In another bowl, whisk the egg white white until fluffy, adding some powdered sugar to give it more firmness. Add the oil, buttermilk, honey, rose water and lemon zest. Sift in the dry ingredients. Stir briefly until the mixture is smooth.
Bake for 15 minutes at 160 degrees celsius (320 F), turning the oven up at the end to 170 to get a lovely golden colour. Let them cool on a wire rack.
For the topping, knead 1 tsp of rose water through the marzipan. Take half and mix with a little red food colouring. Flatten both pieces of marzipan and cut little strips, weaving them to create the checkered pattern. Sprinkle with some pistachios.
Note: You can use a whole egg instead of an egg white, I think it makes the cupcakes stick less to the paper.