Flowery Individual Cakes
- For the cupcakes
- 2 ¼ cups superfine caster sugar
- ⅔ cup sunflower oil
- ¼ cup clear honey
- 1 tsp vanilla extract
- 0.333 cup cream cheese
- 4 eggs
- 1 cup Currants
- ½ cup raisins
- 1.333 cups all-purpose flour
- 2 tsps Baking powder
- 2 tsps ground mixed spice
For the cupcakes: Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12-hole muffin tin.
Beat the sugar, oil, honey, vanilla and cream cheese in a mixing bowl until smooth, then beat in the eggs until well mixed.
Stir in the currants and raisins. Sift in the flour, baking powder and mixed spice and stir well.
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.
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.
Brush the cakes with the warmed jam and attach the marzipan rounds to the cakes.
Attach the sugar flowers and leaves with a dab of jam.