Makes 12 cakes
Equipment
Mixing bowl
Electric whisk/ wooden spoon
Spoon/ ice cream scoop
Spatula
12 cup muffin pan
12 muffin cases
Ingredients
3oz (75g) unsalted butter OR Margarine *butter will produce a richer sponge*
3 fluid oz (75ml) Heart of Gold Rapeseed oil
6 oz (175g) Dark brown sugar
3 eggs
8oz (225g) self-raising flour
3 1/2 oz (100g) mixed dried fruit
2oz (50g) chopped golden marzipan
Before you start
Line a 12 cup muffin tin with muffin cases.
Pre heat oven, 180oC, 160oC fan oven, gas mark 4.
How to make
1. Using a wooden spoon or electric whisk if possible soften the butter in a bowl until it forms a creamy soft texture.
2. Add in the Heart of Gold rapeseed oil and combine with the butter.
3. Add in the dark brown sugar and mix well with the butter/rapeseed oil.
4. Add the eggs one by one into the mixture until all 3 are well mixed in. Adding the eggs one by one also prevents from spoiling the mixture if you happen to come across a bad egg.
5. Sift in the self-raising flour and bring the mixture together.
6. Finally stir in the mixed dried fruit and marzipan.
6. Divide the cake mixture between the 12 muffin cases using a spoon or ice cream scoop.
7.Place on the middle shelf in the oven for 20 minutes. If are unsure if the cupcakes are baked after 20 minutes gently press the top of one of the cupcakes. It should feel spongy and bounce back up.
8. Once baked remove from the oven and allow to cool on a cool wire.
Decorate with some Christmas sparkle and enjoy
Credits : Heart Of Gold Rapeseed Oil
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