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Easter fruit cupcakes

Quicker and easier to make than traditional yeast buns, Dan Lepard's Easter cupcakes have a rich ginger and spice flavour.

By Dan Lepard

Ingredients

  • 100g/3½oz unsalted butter
  • 2 tsp ground ginger
  • 2 tsp mixed spice
  • 250g/9oz caster sugar
  • 100ml/3½fl oz sunflower oil
  • 4 medium free-range eggs
  • 1-2 small dessert apples , about 100g/3½oz
  • 100g/3½oz crystallised ginger
  • 100g/3½oz currants
  • 100g/3½oz mixed dried fruit
  • 300g/10½oz plain flour
  • 2 tsp baking powder
  • half a batch of cream cheese frosting (see Top recipe tip below)

For the sugar syrup

  • 25g/1oz caster sugar
  • 25ml/1fl oz water

Method

  1. Line the pockets of a muffin tray with muffin cases or paper wraps, and preheat the oven to 180C/350F/Gas 4.

  2. Melt the butter with the spices in a small pan over a low heat, then pour this into a mixing bowl with the sugar and oil and stir well. Beat in the eggs until smooth.

  3. Peel the apples and grate them, discarding the core, and stir the apples into the other ingredients, followed by the crystallised ginger, currants and mixed dried fruit. Stir in the flour and baking powder evenly.

  4. Three-quarter fill each muffin paper with spoonfuls of the mixture and bake for about 25 minutes, or until a skewer poked in comes out almost clean.

  5. Make the syrup by boiling the sugar with the water in a small pan until dissolved, then leave to liquid to cool. Brush it over the warm cupcakes.

  6. When cold, pipe crosses on the cupcakes with the cream cheese frosting before serving.