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Easter simnel cupcakes

Name: Easter simnel cupcakes
Cook time: 40 min
Yield: 12
Ingredients: 110g butter; 110g muscovado sugar; 3 large eggs; a pinch of salt; 150g self-raising flour; 2,5ml (½ tsp) ground allspice; 170g raisins; 170g dried cranberries; 60g candied citrus peel; zest of 1 lemon; 300g ready-made marzipan, plus extra to garnish; 30ml (2 tbsp) apricot jam, melted; blue food colouring; mini Easter eggs, to garnish; icing sugar, to dust

April 12, 2013 (Last Updated: January 11, 2019)

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Easter simnel cupcakes

Serves: 12

Cooking Time: 40 mins

Ingredients

110g butter
110g muscovado sugar
3 large eggs
a pinch of salt
150g self-raising flour
2,5ml (½ tsp) ground allspice
170g raisins
170g dried cranberries
60g candied citrus peel
zest of 1 lemon
300g ready-made marzipan, plus extra to garnish
30ml (2 tbsp) apricot jam, melted
blue food colouring
mini Easter eggs, to garnish
icing sugar, to dust

Instructions

Preheat the oven to 180°C. Place cupcake paper cups into 12 muffin holes.

Cream the butter and sugar together until light and fluffy. Add the eggs, then sift in the salt, flour and allspice. Mix well to combine.

Add the raisins, cranberries, citrus peel and zest, and mix to just combine.

Gently spoon into the paper cups and bake until cooked, about 20 minutes. Remove from the oven and leave to cool completely before decorating.

Dust a work surface lightly with icing sugar and roll out the marzipan. Cut out circles big enough to fit the cupcakes.

Brush the top of each cupcake with the apricot jam and place a marzipan circle on top.

Add a little food colouring to the extra marzipan, shape it into petals and place them on the cupcakes. Place an Easter egg on each cupcake and dust with icing sugar.