Simnel cupcakes

  • Total Time

    45m
    • Prep Time

      20m
    • Bake Time

      25m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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Just add a little treacle, spice and dried fruit to a cupcake mixture to turn them into light, fruity simnel cakes. Top with marzipan for the ultimate Easter treat.

Method

  1. Heat the oven to 180°C, (fan 160°C, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.

  2. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

  3. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

  4. Stir in the flour, baking powder, mixed spice, treacle and raisins and stir well until evenly mixed.

  5. Place a heaped dessertspoon in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.

  6. Brush the top of the cakes with a little jam. Roll out the marzipan thinly and using a fluted biscuit cutter cut out 12 small circles of marzipan. Place on top of the cakes. Lightly brown the marzipan under the grill or using a blowtorch.

  7. To make the daffodils, roll out the yellow sugar paste icing and using a flower cutter, cut out flower shapes. Roll a small ball of yellow sugar paste and using a cocktail stick or skewer, poke a hole in the centre, rotating the stick around slightly to make the hole bigger. This will form the centre of your daffodil. Lightly brush the centre of the flower shape with water and gently secure the flower centre to it. Place on top of each cupcake.

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