Arizona cupcakes
Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona.
1 hour 50 min.
Easy
75 cupcakes
10 IngredientsLast modified on: October 13th 2010
For 75 cupcakes, you will need:
- 1
309.6 ml butter - 2
90 ml caster sugar - 3
30 ml vanilla sugar - 4
468 ml flour - 5
6 eggs - 6
3 pinches salt - 7
15 ml baking powder - 8
300 ml marzipan (almond paste) - 9
3 tablespoons icing sugar - 10
450 ml fondant icing
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 1 hour 15 min.
Cooking: 35 min.
All in all: 1 hour 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Cut 309.6 ml butter into small pieces and tip into the bowl of the mixer, along with 90 ml caster sugar and 30 ml vanilla sugar.
Stage 2 - 5 min.
Knead for a few minutes on slow speed until thoroughly mixed.
Stage 3 - 3 min.
Stage 4 - 5 min.
Knead again on medium speed just until evenly mixed.
Preheat oven to 180°C (360°F).
Preheat oven to 180°C (360°F).
Stage 5 - 10 min.
Divide the mixture between small moulds, preferably in paper cake cases. Do not over fill as the cakes will expand during cooking.
You can divide out the mixture with a spoon, but it's much quicker and easier to use a forcing bag.
You can divide out the mixture with a spoon, but it's much quicker and easier to use a forcing bag.
Stage 6 - 35 min.
Put in the oven and bake for around 35 minutes (watch for colouring).
Leave to cool on a wire rack.
Leave to cool on a wire rack.
Stage 7 - 15 min.
Meanwhile, make the cacti using green marzipan.
Stage 8 - 10 min.
Melt 450 ml fondant icing in a bain-marie.
Note: if you don't have fondant icing, make up a quick glacé icing using 100g icing sugar mixed with 1 tablespoon water, or just a little more.
Note: if you don't have fondant icing, make up a quick glacé icing using 100g icing sugar mixed with 1 tablespoon water, or just a little more.
Stage 9 - 2 min.
Spread icing over the cupcakes...
Stage 10 - 1 min.
... and place a cactus on top immediately.
Stage 11 - 20 min.
Decorate all the cupcakes like this.
Remarks
You can start with the basic cupcake mix and let your imagination run wild!
A quick variation: replace the marzipan decorations with pistachio paste, which gives a more realistic saguaro cactus colour.
For that real Arizona touch, the sun should make an appearance on the cupcakes, maybe as a small circle of yellow marzipan at the top to left or right of the cactus? Oh, well - for next time.
A quick variation: replace the marzipan decorations with pistachio paste, which gives a more realistic saguaro cactus colour.
For that real Arizona touch, the sun should make an appearance on the cupcakes, maybe as a small circle of yellow marzipan at the top to left or right of the cactus? Oh, well - for next time.
Keeping: Several days in a closed metal box.
Source: Home-made, but warmly dedicated to Krissy, Kelley and Heather, three charming friends from Phoenix, of whom I cherish fond memories.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 160 RDI=60 % | 1,490 RDI=140 % | 540 RDI=80 % | 7,630 RDI=380 % | 31,950 RDI: 380 % |
| Per 100 g | 8 RDI=3 % | 80 RDI=8 % | 30 RDI=4 % | 420 RDI=20 % | 1,750 RDI: 20 % |
| Per cupcakes | 2 RDI=1 % | 20 RDI=2 % | 7 RDI=1 % | 100 RDI=5 % | 430 RDI: 5 % |
How much will it cost?
- For 75 cupcakes : 10.00 €
- Per cupcakes : 0.15 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fondant icing
Like these other recipes: Chocolate eclairs, Chinois, Fondant-iced pithivier, ... See them all 3
Flour
Like these other recipes: Walnut short bread, Fresh pasta dough, Special small breads, Tea and white chocolate biscuits, Provençal colombier for Pentecost, ... See them all 204
Marzipan (almond paste)
You can get more informations, or check-out other recipes which use it, for example: Provençal colombier for Pentecost, Piped petits-fours, How to make marzipan decorations, Little Christmas biscuits, Agen prune cake, ... See them all 6
Butter
Like these other recipes: Victoria pineapple and lime tarts, Croque-monsieur gourmand, Breton style shellfish and vegetable soup, "Haute patate" green beans, Green beans "Napoléon", ... See them all 477
Other recipes you may also like
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture. February 2nd 2020365 K3.8 15 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015409 K3.3 55 min.
Bolognaise lasagne
Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce. February 27th 2011254 K4.4 2 hours 3 min.
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have made here. September 12th 2018140 K4.2 50 min.
Moist chocolate cake
A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder. August 28th 2025107 K5 1 hour 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe