Mini Simnel Cupcakes Recipe Video
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelVery Easy
Health IndexAverageServings8
Interest GroupQuick
Ingredients
Ginger wine or orange juice – 20 millilitres
Dried Crimson raisins – 25 grams
Dried Apricots – 25 grams, chopped
Dried dates - 25 grams, chopped
Crystallized ginger – 20 grams, chopped
Self raising Flour – 100 grams
Butter – 150 grams, slightly softened and chopped
Soft Brown Sugar – 50 grams
Ground almond – 60 grams
Castor sugar – 100 grams
Baking Powder – ½ teaspoon
Mixed Spice – 1 teaspoon, ground
Milk – 2 tablespoons
Eggs – 3 large, at room temperature
CUPCAKE DECORATION
Marzipan – 150grams
Apricot jam – as needed
Marzipan balls – 150 grams
Icing sugar – as needed for rolling or shaping the marzipan
Directions
GETTING READY
1. Pre heat oven to 190 degrees centigrade for gas 5.
2. In a saucepan, take the ginger wine and add the dried fruits and crystallized ginger. Heat over low flame just for a minute with constant stirring. Keep aside.
3. In a large mixing bowl, put together all the ingredients except the decorating ingredients and the macerated dry fruit. Using a hand mixer, mix together all ingredients or about 4 minutes until the mixture reaches a dropping consistency.
4. Add the macerated dried fruit mixture and mix well.
MAKING
5. Fill the cup cake shells with the cake mixture until its ¾th full.
6. Level the top of the batter using your finger.
7. Bake them in the middle rack of the oven for 20 minutes.
SERVING
8. When baked, check the cupcake with a toothpick, insert it in the middle and if it comes out clean the cup cakes are ready.
9. Transfer the cupcake on a rack for cooling.
10. While they are cooling, roll the Marzipan with a rolling pin until it is 3-4 mm thick.
11. Using different cookie cutters which are of the size of the cup cake, cut out different shapes.
12. Using a brush, apply a little apricot jam on the cupcake for the Marzipan covers to stick.
13. Place the Marzipan covers over the apricot coated cupcakes.
14. Using a knife, make impressions for placing the Marzipan balls for decoration.
15. Decorate the top with Marzipan balls and they are ready to serve.
1. Pre heat oven to 190 degrees centigrade for gas 5.
2. In a saucepan, take the ginger wine and add the dried fruits and crystallized ginger. Heat over low flame just for a minute with constant stirring. Keep aside.
3. In a large mixing bowl, put together all the ingredients except the decorating ingredients and the macerated dry fruit. Using a hand mixer, mix together all ingredients or about 4 minutes until the mixture reaches a dropping consistency.
4. Add the macerated dried fruit mixture and mix well.
MAKING
5. Fill the cup cake shells with the cake mixture until its ¾th full.
6. Level the top of the batter using your finger.
7. Bake them in the middle rack of the oven for 20 minutes.
SERVING
8. When baked, check the cupcake with a toothpick, insert it in the middle and if it comes out clean the cup cakes are ready.
9. Transfer the cupcake on a rack for cooling.
10. While they are cooling, roll the Marzipan with a rolling pin until it is 3-4 mm thick.
11. Using different cookie cutters which are of the size of the cup cake, cut out different shapes.
12. Using a brush, apply a little apricot jam on the cupcake for the Marzipan covers to stick.
13. Place the Marzipan covers over the apricot coated cupcakes.
14. Using a knife, make impressions for placing the Marzipan balls for decoration.
15. Decorate the top with Marzipan balls and they are ready to serve.
Editors Review
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.Chef
