Ingredients
175g butter, softened
175g caster sugar
3 eggs
250g self-raising flour
1 tsp baking powder
1 tsp mixed spice
½ tsp ginger
½ tsp cinnamon
3 tbsp milk
225g mixed dried fruits e.g. cranberries, sultanas, apricots and raisins
zest of one small orange
80g natural marzipan, grated
175g caster sugar
3 eggs
250g self-raising flour
1 tsp baking powder
1 tsp mixed spice
½ tsp ginger
½ tsp cinnamon
3 tbsp milk
225g mixed dried fruits e.g. cranberries, sultanas, apricots and raisins
zest of one small orange
80g natural marzipan, grated
Decoration
150g marzipan
A little apricot jam
Lace cupcake wrappers
A little apricot jam
Lace cupcake wrappers
Method
- Preheat the oven to 160C Fan. Line a muffin tin with 12 muffin cases.
- Measure the butter, caster sugar, eggs, flour, baking powder and spices and mix into a large mixing bowl. Beat using an electric hand whisk until light and fluffy. Add the fruits and orange zest and stir. Spoon half of the mixture into the cases.
- Divide the marzipan between them and then spoon the remaining mixture for the muffins on top.
- Bake for 25 minutes until well risen and lightly golden. Cool on a wire rack.
- To decorate roll 7g of marzipan into small balls for each of the muffins and roll out the remaining marzipan and cut out circles using a 5 cm fluted cutter. Place the fluted circles of marzipan in the center of the muffins and place a small ball of marzipan on top of each one. Use a little warmed apricot jam to attach the marzipan. Wrap each of the muffins in lace cupcake wrappers.
