Boozy fes­tive muffins

Style at Home (UK) - - TIME AT HOME -

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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.