A delicious twist on the classic Easter cake recipe, these little Simnel Cake Cupcakes are perfect for an Easter treat. A light sponge packed with dried fruit, a layer of marzipan and flavoured with spice, this really is the ultimate Spring dessert. 



SIMNEL CUPCAKES
Makes 12

Ingredients
450g marzipan
260g caster sugar
150ml vegetable oil
50g honey
1 tsp vanilla extract
75g full-fat cream cheese
4 eggs
40g currants
200g plain flour
2 tsp baking powder
2 tsp mixed spice
Mini eggs, optional
Method
Preheat oven to 180C. Line muffin tray with 12 cases.
Roll the marzipan out to 3mm thick, cut 1 set of 5cm discs, the other 6cm flower discs.
Beat sugar, oil, honey, vanilla, cream cheese, eggs, currants, flour, baking powder, mixed spice in a bowl & stir together.
Spoon 1cm mixture in each muffin hole, lay one marzipan disks on it, spoon more of the mixture on top to three-quarter full. 
Bake for 25-30 mins.
Place a disc of marzipan on top of each cake. Leave to fully cool. Add mini eggs on top.