(makes 9 standard muffin-size cup cakes)

Begin this recipe the day prior to baking as the fruit needs to macerate. Iced cup cakes will keep for 2-3 days if kept in an airtight container; non iced cup cakes will keep for up to one week.

INGREDIENTS

METHOD

• Place sugar into a bowl and add tea. Stir to dissolve sugar.
• Add sultanas, raisins, dried apricots and mixed peel to tea mixture and stir to combine. Cover and leave fruit overnight at room temperature to macerate.
• Preheat oven to 175°C.
• Grease muffin tins or line with cup cake liners.
• Sift flour, baking powder and mixed spice over fruit mixture. Add egg and stir gently to combine.
• Spoon mixture into prepared tins and bake for 20-25 minutes or till a skewer comes out clean.
• Remove cup cakes from oven and brush with liquid honey. Allow cup cakes to cool.
• Spoon frosting into a small piping bag fitted with a medium fluted nozzle.
• Pipe a large swirl of Cinnamon Frosting on top of each cup cake.
• Decorate as desired and serve.