Easter Simnel Cupcakes with Lemon Buttercream Icing

1. Sift together the flour, salt and baking soda.

2. In a separate bowl, combine the sugar, soy milk, soy yogurt, oil, lemon juice, vanilla and lemon zest.

3. Add the baking powder and apple cider vinegar together, then add to the wet mixture when foamy.

4. Combine the dry and wet mixtures.

5. Fold in the dried fruit.

6. Preheat the oven to 350F.

7. On a surface sprinkled with powdered sugar, roll out the marzipan to about 1/4″ thickness. Cut into 2″ rounds.

8. Use the leftover marzipan to roll 12 small balls to add as decoration, rolling each in a little powdered sugar.

9. Place half the amount of batter into each cupcake case, then put a marzipan round on top, pressing down slightly to secure it. Then fill the rest of the cases up to 3/4 full.

10. Bake for 18 minutes.

For the buttercream icing:

1. Cream together the margarine and shortening.

2. Add in the powdered sugar 1/2 cup at a time.

3. Add the vanilla, lemon zest and food colouring.

4. Whisk with a mixer for a couple of minutes until smooth and fluffy. If mixing by hand, try to go for 10 minutes of mixing – it’s worth it!

5. Decorate the cupcakes when completely cool with the buttercream and marzipan balls.

More recipes at www.scrummyinklings.co.uk