Easter Seminal Cupcakes
Ingredients:
150g/5oz Plain Flour
125g/4oz Butter at room temperature.
125g/4oz Light Brown Sugar
3 Eggs beaten
1/2 teaspoon Mixed Spice
Grated Rind of a Lemon
1 tablespoon Brandy or Rum
500g packet Fruit Mix
2 tablespoons Apricot Jam to glaze cupcakes
2 x 250g packets of Almond Marzipan
Method:
Preheat oven to 190°C/375°F/Gas 5.
Line muffin tins with paper cases.
Cream butter and sugar together until smooth.
Gradually beat in the eggs.
Add flour, lemon rind and mixed spice.
Gently stir until well mixed.
Finally mix in the fruit and brandy or rum.
Divide half the mixture into the paper cases.
Take half the marzipan, roll it out and cut it into circles, place onto the fruit.
Top marzipan circles with remaining mixture.
Bake for about 25 minutes until risen and golden brown.
Meanwhile, roll out the other half of the marzipan.
Cut out 12 circles and shape out 11 balls.
Heat the apricot jam in a pan.
Remove the cupcakes from the oven and brush the top of each one with melted jam,
place a circle of marzipan on each.
Dip each ball into melted jam and put in centre of each cupcake.
Return to oven for a further 5 minutes until the marzipan is golden but not burnt!
Remove from tin and cool on a wire tray.
Enjoy J
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