Preparation Time
40 minutes
Serves
12
Ingredients
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175g butter, softened
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175g caster sugar
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3 eggs
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250g self-raising flour
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1 tsp baking powder
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1 tsp mixed spice
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½ tsp ginger
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½ tsp cinnamon
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3 tbsp milk
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225g mixed dried fruits e.g. cranberries, sultanas, apricots and raisins
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Zest of one small orange
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80g natural marzipan, grated
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For Decoration:
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150g marzipan
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A little apricot jam
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Lace cupcake wrappers
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Preheat the oven to 160C Fan. Line a muffin tin with 12 muffin cases.
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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.
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Divide the marzipan between them and then spoon the remaining mixture for the muffins on top.
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Bake for 25 minutes until well risen and lightly golden. Cool on a wire rack.
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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 centre 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.
Suitable from 12 months.
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