Wedding Cupcakes

Name: Wedding Cupcakes
Ingredients: 1 1/2 cups butter, softened; 2 cups brown sugar; 6 None large eggs; 1 1/4 cups orange marmalade; 4 1/2 lb mixed dried fruit, finely chopped; 2 1/4 cups all-purpose flour; 3/4 cup self-rising flour; 1 tbsp pumpkin pie spice; 1 cup sweet sherry; 3/4 cup powdered sugar; 36 oz white fondant

11 ingredients

4 steps

Ingredients

1 1/2 cups butter, softened
2 cups brown sugar
6 None large eggs
1 1/4 cups orange marmalade
4 1/2 lb mixed dried fruit, finely chopped
2 1/4 cups all-purpose flour
3/4 cup self-rising flour
1 tbsp pumpkin pie spice
1 cup sweet sherry
3/4 cup powdered sugar
36 oz white fondant

Directions

1

Preheat oven to 300°F. Line 4 - 12-cup muffin pans with paper liners.
2

Beat butter, sugar and eggs until just combined. Stir in 1/3 cup marmalade and dried fruit. Sift flour and spice mix over top. Add 3/4 cup sherry and mix until combined. Distribute between paper liners and bake for 50 mins, or until a skewer inserted in the center comes out clean. Brush tops with remaining sherry then cover pans tightly with foil and let cupcakes cool.
3

Dust a clean work surface with powdered sugar. Knead fondant on top of powdered sugar until smooth. Divide in 1/2. Roll each portion out to a thickness of 1/4 inch. Using a 3 inch fluted cutter, cut out 24 rounds from each piece of fondant. Using a filigree-textured plate, gently press an imprint on to each fondant round.
4

Warm remaining marmalade in a saucepan then strain. Brush over cupcakes and top with fondant rounds.