Ingredients
For the cupcakes
- 185g self-raising flour
- ½ tsp baking powder
- 40g ground almonds
- 1 tsp mixed spice
- 125g butter, at room temperature
- 110g light brown sugar
- 3 eggs, beaten
- 1 tsp vanilla extract
- 60g mixed peel
- 60g pistachios, chopped
- 30g cranberries
- 30g raisins
- 1 tbsp amaretto
- 85g marzipan
- Icing sugar, for dusting
- 30g flaked almonds
To Decorate
- 50ml amaretto liqueur
- Wilton® Bottle Toppers
- Icing sugar, for dusting
Instructions
- Preheat the oven to 160°C/Gas 3. Line the bun tin with cupcake cases.
- Sift the flour into a medium bowl. Stir in the baking powder, ground almonds and mixed spice, and set aside.
- In a large bowl, beat together the butter and sugar with an electric hand mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract, then the flour mixture. Stir in the mixed peel, pistachios, cranberries, raisins and amaretto, and mix until well combined.
- Roll out the marzipan on a work surface very lightly dusted with icing sugar until it is about 2mm thick. Cut out 12 discs using a 5cm Dia. cutter.
- Divide the cake mixture into two even parts. Split one part between the cupcake cases, filling each about one-third full, then top with a marzipan disc. Add the remaining cake mixture on top of the discs, filling each case to two-thirds full. Sprinkle over the flaked almonds.
- Bake for 20-22 minutes, or until well risen. Cool in the tin for 5 minutes, then remove the cupcakes from the tin and allow to cool completely on a wire rack.
- Fill the bottle toppers with amaretto and insert one into the top of each cupcake. When ready to eat, squeeze the topper to infuse the cupcake with almond-flavoured liqueur.