Simnel Cake Cupcakes

Moist mini-fruitcakes featuring a golden marzipan center and cream cheese, topped with marzipan and traditional decorative gold balls.

Baking Vegetarian Easter Cupcakes Fruitcake

Estimated Nutrition

Calories

450.9

kcal / serving

5410.8 kcal total

Carbs

62.3g

per serving

747.6 g total

Fat

19.5g

per serving

234.2 g total

Protein

6.5g

per serving

78.5 g total

Cook Time

minutes

Serves

cupcakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

450

275

tsp

tsp

unit

for rolling

Dairy

Cream Cheese

full-fat

piece

Eggs

medium free-range

Fruits

150

Currants

Raisins

GrainsCereals

200

Plain Flour

NutsSeeds

tsp

Mixed Spice

OilsFats

150

Sunflower Oil

Other

Honey

132

piece

Edible Gold Balls

to decorate, eleven per cake

Method

Line a muffin tray with 12 paper cases and preheat the oven to 180°C.

Roll the marzipan to 3mm thick and cut twelve 5cm discs and twelve 6cm discs.

Beat sugar, oil, honey, vanilla, and cream cheese until smooth, then beat in the eggs.

Stir in the currants and raisins, then sift in the flour, baking powder, and mixed spice.

Spoon 1-2cm of mixture into cases, add a 5cm marzipan disc, and top with more mixture.

Bake for 25-30 minutes until a skewer emerges nearly clean.

Place a 6cm marzipan disc on each warm cake and press gently to seal.

Decorate with eleven gold balls around the edge and leave to cool.