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| Difficulty: | easy |
| Preparation: | 60 min |
| Ready in: | 60 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 569 | 28% |
| Protein | 7 g | 14% |
| Fat | 23 g | 29% |
| Added Sugar | 43 g | 48% |
| Carbohydrates | 87 g | 33% |
| Roughage | 1 g | - |
| Saturates | 3 g | - |
Recipe Development: EAT SMARTER
Ingredients
For cakes
For the cupcakes
| 2 ¼ cups | superfine caster sugar |
| ⅔ cups | sunflower oil |
| ¼ cups | clear honey |
| 1 teaspoon | vanilla extract |
| ⅓ cups | cream cheese |
| 4 | eggs |
| 1 cup | Currants |
| ½ cups | raisin |
| 1 ⅓ cups | All purpose flour |
| 2 teaspoons | Baking powder |
| 2 teaspoons | ground mixed spice |
To decorate
| 2 cups | Marzipan |
| 3 tablespoons | Apricot Jam warmed |
| Decor sugar bloom (and leaves) |
Directions
1 For the cupcakes: Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12-hole muffin tin.
2 Beat the sugar, oil, honey, vanilla and cream cheese in a mixing bowl until smooth, then beat in the eggs until well mixed.
3 Stir in the currants and raisins. Sift in the flour, baking powder and mixed spice and stir well.
4 Spoon into the tins and bake for 25-30 minutes until firm and risen. Leave in the tins for 5 minutes then place on a wire rack to cool completely.
5 To decorate: roll out the marzipan on a surface lightly dusted with icing sugar. Cut out rounds, the same diameter as the cakes, using a cookie cutter.
6 Brush the cakes with the warmed jam and attach the marzipan rounds to the cakes.
7 Attach the sugar flowers and leaves with a dab of jam.
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