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Orange and marzipan hot cross cupcakes recipe

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There’ll always be a place for buns at Easter but these orange hot cross cupcakes make a zesty twist. The orange cuts through the richness of the almond marzipan topping and the cake is studded with currants and mixed peel. See method

Serves 12 (makes 12 cupcakes)
10 mins to prepare and 22-25 mins to cook
294 calories / serving
Vegetarian

Ingredients

165g unsalted butter, brought to room temperature
165g caster sugar
175g plain flour, plus 1 tbsp for the currants
3 eggs
1 tsp baking powder
1 tsp mixed spice
½ orange, zested
75g currants
50g mixed peel
100g white marzipan

Each serving contains

Energy
1235kj
294kcal 15%
Fat
14g 21%
Saturates
7g 37%
Sugars
27g 30%
Salt
0.2g 3%

of the reference intake
Carbohydrate 39.8g Protein 4g Fibre 1.3g

Method

Preheat the oven to gas 4, 180°C, fan 160°C and line the holes of a muffin tray with 12 cupcake cases.
In a large bowl, beat together the butter and sugar until light and fluffy. Mix in the flour, eggs, baking powder, mixed spice and orange zest until just combined. Be careful not to over-mix or the cupcakes will be tough.

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Toss the currants and mixed peel in the extra 1 tbsp flour, until coated. Using a wooden spoon, fold into the mixture.
Divide between the muffin cases. Bake for 22-25 mins, until golden and a skewer inserted into the middle comes out clean. Remove the cases from the tin; leave to cool.

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Roll out the marzipan to about as thick as a 10p piece. Cut into strips and lay over the cupcakes in a cross shape, dabbing with a little water to help them stay in place. Top with the remaining zest. The cupcakes will keep in an airtight container for up to 4 days.