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Holly Bell's Mini Simnel Cupcakes

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Holly Bell, finalist on the BBC's Great British Bake Off, will show you how to make her delicious Mini Simnel Cupcakes using products from the Natural Selection range!
For macerating the dry fruit mixture
  Ginger wine/Orange juice 20 Milliliter (Optional)
  Raisins 25 Gram (Crimson raisins)
  Chopped dried apricots 25 Gram
  Chopped dried dates 25 Gram
  Crystallized ginger 20 Gram, chopped finely
For the batter
  Self raising flour 100 Gram
  Butter 150 Gram, softened
  Soft brown sugar 50 Gram
  Ground almonds 60 Gram
  Castor sugar 100 Gram
  Baking powder 1⁄2 Teaspoon
  Ground mixed spice 1 Teaspoon
  Milk 2 Tablespoon
  Eggs 3 Large (At room temperature)
For the topping
  Marzipan 500 Gram (One ready-made pack used)
  Icing sugar 2 Tablespoon (As needed for dusting)
  Apricot jam 3 Dash (As needed to stick the marzipan to the top of the cupcake)

1. Preheat the oven to 190 C / Gas mark 5 / 374 F.
2. Line a cupcake tin with cupcake cases. Set aside.

3. Heat a saucepan with ginger wine, add in all the dry fruits and saute for a minute until all the wine is absorbed into the fruits.
4. Into a large mixing bowl, add in all the ingredients for the batter. Using an elextric mixer, mix to combine everything together for about 3 - 4 minutes.
5. Into this soft batter, add in the macerated dry fruits mixture.
6. Using a spoon gently mix to get the fruits evenly distributed in the batter.
7. Spoon in small portions of the batter into each individual cupcake serving (of the cupcake case lined tin) until 3/4 full.
8. Level off the top by dipping your finger in and giving a quick swirl.
9. Pop it into the middle rack of the preheated oven and bake for about 20 minutes or until well risen and an inserted toothpick into the center of each cupcake comes out clean.
10. Once done, remove and place each cupcake on a cooling rack and allow to cool.
11. Meanwhile, dust a hard surface with icing sugar and roll out the marzipan to about 3/4 milimeters thick, as shown in the video.
12. Using a sharp cutter, cut off round or flower shape tops for the cupcakes.

13. Brush the top of each cupcake with a little apricot jam and place the cut marzipan followed by little balls of marzipan as demonstrated in the video.

14. Serve as it is.

Things You Will Need
1. Cupcake tin / Muffin tin
2. Paper cupcake cases

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Cake Channel
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
When whole of the UK is caught in a baking frenzy and have even called 2012 as the year of baking, there is absolutely no reason why you should not try your hands at baking. With Easter down the line and an easy to make delicious Mini Simnel Cupcake recipe in hand, baking is even more fun. Holly Bell, the Great British Bake Off finalist shares her recipe which has delicious dry fruits from Natural Selections. As she says, this is an easy to try recipe and they can be enjoyed with a cup of tea or coffee for a great evening.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 399 Calories from Fat 144

% Daily Value*

Total Fat 16 g25.2%

Saturated Fat 6.9 g34.3%

Trans Fat 0 g

Cholesterol 80 mg26.7%

Sodium 143.7 mg6%

Total Carbohydrates 58 g19.5%

Dietary Fiber 0.87 g3.5%

Sugars 45.8 g

Protein 6 g12.3%

Vitamin A 9% Vitamin C 1.3%

Calcium 16.8% Iron 6.4%

*Based on a 2000 Calorie diet

Holly Bell's Mini Simnel Cupcakes Recipe Video