Preheat oven to 190°C/170°C Fan/Gas Mark 5. Line a cupcake tray with 12 Cupcake Cases, for Easter we recommend pink, blue, green and yellow. Cream together the butter and sugar until pale and smooth.

Beat the eggs and Lemon Extract together and stir into the mixture until smooth – if the mixture begins to curdle add a spoonful of flour. 

Sieve the flour, Baking Powder and mixed spice on top and fold into the mixture. Finally add the fruit and rum/brandy (if you are using it) and stir into the mixture. 

Spoon half the mixture into the Cupcake Cases. Roll out the Marzipan onto a lightly floured surface to approx. ½ cm thickness. Cut out 12 discs approx. 6 cm diameter. Place a disc on top of the mixture in each cupcake case. Cover the marzipan disks with the remaining mixture. 

Place the cupcakes in the oven for 20-25 minutes until lightly golden in colour. Remove from the oven and leave to cool in the tin for about 10 minutes and then transfer to a wire rack to cool completely. 

Whilst the cupcakes are cooling, using the remaining marzipan divide into 12 equal pieces and roll each piece into a ball. Place the balls of Marzipan on a baking tray lined with baking paper. 

Using a blow torch gently torch the top of each marzipan ball until golden and toasted on top. – if you do not have a blow torch you can place the tray of Marzipan balls onto a very hot grill and toast them under the grill for about 2-3 minutes. Keep an eye on the marzipan as it will quickly toast and then burn very quickly. Leave the marzipan balls to cool on the tray.

Once the cupcakes have cooled place the Vanilla Buttercream in a piping bag fitted with an open star nozzle. Pipe a buttercream swirl onto each cupcake.

Once the Marzipan is cooled place a ball on top of each iced cupcake. Your cupcakes are now ready to enjoy!