Mini cupcake versions of traditional simnel cake, filled with fruit and topped with toasted almond marzipan
Cook Time: 25 - 30 Minutes
What you need
- 150g/5oz Odlums Cream Plain Flour
- 125g/4oz Butter (room temperature)
- 125g/4oz Shamrock Golden Caster Sugar
- 3 Eggs, beaten
- ½ teaspoon Goodall’s Mixed Spice
- Grated Rind of 1 Lemon
- 1 tablespoon Brandy or Rum (optional)
- 350g packet Shamrock Luxury Fruit Mix
- 2 tablespoons Apricot Jam, to glaze cupcakes
- 2 x 250g packets Shamrock Almond Marzipan
Recipe Steps
- 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 combined.
- Finally mix in the fruit and brandy or rum.
- Divide half the mixture into the paper cases. Take half the marzipan, roll out and cut into circles, place onto the fruit mixture.
- Top marzipan circles with remaining mixture. Bake for about 25 minutes until risen and golden brown.
- Meanwhile, roll out other half of marzipan and 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 cooked cupcake with melted jam, place a circle of marzipan on each.
- Dip each ball into melted jam and place in centre of each cupcake. Return to oven for a further 5 minutes until the marzipan is golden brown.
- Remove from tin and cool on a wire tray. Store in an airtight container.
