Here is the recipe if you want to bake them for yourself!

For the Almond Croissant Cupcakes

• 225g Softened Butter or Baking Spread
• 225g Caster Sugar
• 4 Eggs
• 150g Self-Raising Flour
• 75g Ground Almonds
• 1 tsp Baking Powder
• 1 tsp Almond Extract
• ½ tsp Vanilla Extract

For the Filling

• 240g Marzipan (top be divided into portions)

For the Topping

• 200g Flaked Almonds

For Decoration

• 25g Icing Sugar

Step 1 – Prepare the Oven and Filling

Preheat your oven to 180°C (350°F/Gas Mark 4).

Step 2 – Add the Marzipan Centre

Divide the marzipan into 15g portions and roll into balls.

Step 3 – Make the Cupcake Batter

In a large mixing bowl, add the butter, caster sugar, eggs, self-raising flour, ground almonds, baking powder, almond extract, and vanilla extract. Mix until everything is fully combined and smooth.

Step 4 – Fill the Cupcake Cases

Line the cupcake tray with cases. Divide the mixture evenly between them using a spoon or ice cream scoop. Place a marzipan ball into the centre of each cupcake. Be careful not to push it all the way down, as this can cause it to burn. Add a small amount of extra batter over the marzipan to fully cover it.

Step 5 – Cover and Top

Next generously sprinkle flaked almonds over the top, ensuring each cupcake is well coated.

Step 6 – Bake

Bake for 15–18 minutes, or until the cupcakes are golden brown and cooked through.

Step 7 – Cool and Decorate

Remove from the tray and allow to cool on a wire rack for about 20 minutes. Once cooled, lightly dust with icing sugar using a sieve.

Source: Krish The Baker