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.