Boozy festive muffins
takes 1hr 15MIN, plus soaking overnight makes 12
375g mixed fruit (dried raisins, cranberries, chopped apricots, chopped dates) 5tbsp brandy, whisky or rum 80g butter 75g light muscovado sugar 2 eggs
Zest of 1 orange ½tsp mixed spice 90g plain flour ½tsp baking powder 200g natural marzipan Apricot glaze or honey, to brush Writing icing, to decorate
1 Mix together the fruit and alcohol, cover and leave to soak overnight. 2 Preheat oven to 150°C/130°C fan/ Gas 2. Whisk the butter until pale, add the sugar and beat again. Mix in the soaked fruit, eggs, orange zest and mixed spice. Sift in the flour and baking powder and stir well. 3 Spoon into 12 silicone cupcake/ muffin moulds. Bake for 45min until springy to the touch. 4 Cool completely on a wire rack and remove from the silicone cases. Roll out the marzipan to the thickness of a £1 coin and cut out 12 circles, slightly smaller than the cakes. Brush each cake with glaze or honey, then top with a marzipan circle. Using writing icing, draw a holly leaf on top. 5 Store in an airtight container and eat within a month. If storing for longer than a few days, return the cakes to the silicone cases to prevent them from drying out.