Recipe: Christmas Cupcakes

Ingredients

1 measure sponge cake mix (see p. 73)
Equal measures Rice Krispies and Nutella chocolate spread

For the marzipan
1 1/2 cups blanched and ground almonds
1 1/2 cups powdered sugar
2 tsp almond extract
1 tsp rosewater
1 egg white

Method
1. Place the almond flour and powdered sugar in a food processor and mix until smooth. Add the almond extract and rosewater and pulse. Add the egg white and beat into a thick dough. Add more powdered sugar and almond powder as needed.
2. Put the almond marzipan onto a work surface and knead. Form into a log, wrap in plastic film and refrigerate until use.
3. Pour the cake batter into cases and bake until set. Leave to cool. Knead marzipan and cut required shapes with a cookie cutter. Use food coloring for details. Decorate cupcakes and let stand.
4. For Rice Krispie cakes, mix equal measures of chocolate spread and cereal then spoon into cases. Arrange cupcakes and cereal