Holly Bell's Mini Simnel Cupcakes

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!

Ingredients

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
Icing sugar 2 Tablespoon (As needed for dusting)
Apricot jam 3 Dash (As needed to stick the marzipan to the top of the cupcake)

Directions

GETTING READY

1. Preheat the oven to 190 C / Gas mark 5 / 374 F.

2. Line a cupcake tin with cupcake cases. Set aside.

MAKING

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.

FINALIZING

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.

SERVING

14. Serve as it is.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 399Calories from Fat 144

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 143 mg5.96%

Total Carbohydrates 58 g19.3%

Dietary Fiber %

Sugars 45 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet