Easter simnel cupcakes
- 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
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.
You can bake the cupcakes beforehand and decorate them once you are ready to serve them.Store them in an airtight container until needed.