Christmas Stollen cupcakes
Sweet bites of marzipan and mixed spices, fruit and nuts in a bun! Any dried fruit or nut will do, pick your favorites or just use what you have in the cupboard. Best consumed on the day of its preparation.
Ingredients
- 100 ml milk
- 60 g mixed bark
- 2 large eggs
- 60 g of raisins
- 25 ml of Brandy
- 200 g of baking flour
- 1 teaspoon of almond extract
- 50 g ground almonds
- 60 g dried cranberries
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of mixed spices
- 1/4 teaspoon nutmeg
- 100 g of caster sugar
- 25 g flaked almonds
- 1 teaspoon of baking soda
- 100 g butter
- 60 g marzipan, diced
- Icing sugar For sprinkling
Instructions
First, preheat your oven to 160C Fan / 180C / 350F / Gas Mark 4 and line a 12 hole pan with muffin tins
Then, heat together butter and powdered sugar in a bowl until fluffy
In another bowl, whisk together the eggs, milk, brandy and almond extract
In a third bowl, measure the dried cranberries, mixed peels, raisins and marzipan. Sprinkle a tablespoon of plain flour and mix it to coat the fruit and marzipan. This prevents it from sinking to the bottom of the muffins during baking.
Mix the egg mixture with the creamy butter, then add the flour, ground almonds, baking soda, cinnamon, the spice and nutmeg mixture, and mix everything together with a whisk
Add the dried fruits and incorporate
Divide the mixture into the paper crates and sprinkle flaked almonds on each muffin
Bake them for 20 to 25 minutes. You want them to be golden brown on top and a skewer to come out clean when inserted in the center
Let them cool completely on a wire rack, then sprinkle with icing sugar before serving if you wish.
Store in an airtight container in a cool place, eat leftovers within 3 days. Happy Cooking Time.
Recipe Notes
The spice blend is a British spice blend containing cinnamon, coriander seeds, nutmeg, cloves, chili and ginger. If you can't get one, use a pumpkin spice blend instead.
