Fruit cake cup cakes

Mix your fruit cake as per the recipe card.

Mix your fruit cake as per the Rich fruit cake recipe card. The 5 inch round quantity on the recipe card makes approx 11 cupcakes, the 6 inch round quantity will make approx 15 cupcakes. 

Place the mixture into cases and bake

I prefer the foil cupcake cases as they are more sturdy.  Place these in a heavy duty muffin pan.  Use an ice-cream scoop and place a 'dollop' of mixture into each case.  This is approx 80g and will leave a small gap for the marzipan & icing.  If you'd prefer a fuller cupcake use a rounded scoop. 

The cupcakes take 45 - 60 mins to bake.

Drizzle

Drizzle the baked cupcakes with soaking mix as per the recipe card.  A dropper bottle makes this easier.

Wrap

Wrap the cupcakes in batches of four - (gently so you don't squish the cases) - wrap in 2 layers of greaseproof paper and one layer of foil.

Store

Store the cupcakes at cool room temperature

Marzipan and ice

Roll marzipan to a 3mm depth (green guide rings).  Cut a circle the same size as the top of your cupcake.  Paint the marzipan disc with piping jelly and secure to the top of the cupcake.

Repeat the process with sugarpaste.  Make sure you knead the sugarpaste until is soft, smooth and pliable before rolling out.  I usually use green guide rings but if you prefer thicker icing use the yellow ones.

I allow 25g marzipan (green rings) and 30g Sugarpaste per cupcake.

Decorate

Your cupcakes are now ready to decorate