Zest the orange and put into a bowl big enough for the dried fruit.If you're using a grater, try to keep just the orange zest, not the white pith underneath
Juice the orange. Put in the bowl with the zest and mix to distribute the zest
Add the fruit to the bowl and stir to cover in juice. Set aside.If you have time, leave the fruit for an hour
Set the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
Set out the paper cases in the muffin tin
Divide the marzipan into 12 pieces and put in the fridge.
For the Simnel Cupcakes:
Put the remaining cake ingredients, except the marmalade, into a bowl.(Butter, sugar, eggs, milk, flour, baking powder, mixed spice, nutmeg)
Mix together wellAbout 2 minutes on high with an electric mixer, 1- 1 ½ minutes in a food processor
Scrape down with a spatula. Add the marmalade and mix again briefly
Stir in the fruit and orange mixture by hand to avoid breaking the fruit
Half fill the paper cases with mixture. Flatten a ball of marzipan into a round disc and place on top of the mixture in each paper case. Spoon the remaining mixture on top of the marzipan
Bake for 25-30 minutes until the cakes are golden brown and spring back when lightly touched on top
Leave in the tin for 10 minutes before removing and transferring to a wire rack to cool.
FOR THE ICING:
Sift the icing sugar and dried egg white into a bowl. Mix the powders carefully with a spoon, to avoid sugar everywhereIf your icing sugar is new and looks okay, you may not need to bother (I didn’t, but I would for non-family guests)
Add the water to the sugar a little at a time and mix until it is spreadable, but not too runny.You may not need all the water
Coat the top of the cake with icing and arrange chocolate eggs on top.
Video
Notes
Everyday Cooks tips:
If you prefer. you can use orange liqueur instead of orange juice
Decorate with marzipan shapes instead of chocolate eggs for a non-Easter treat
Storage:
The cakes will keep in an airtight container for up to a week, longer in the fridge.