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This Easter, surprise your family by showing them that the celebration doesn’t simply revolve around an endless supply of chocolate eggs, and get creative with baking.

Here's how to make your own Simnel cupcakes - a twist on the classic Simnel cake which makes it easy to share.

• 450g marzipan
• 275g caster sugar
• 150ml sunflower oil
• 50g honey
• 1 teaspoon vanilla extract
• 75g full-fat cream cheese
• 4 free-range eggs
• 150g currants
• 75g raisins
• 200g plain flour
• 2 teaspoons baking powder
• 2 teaspoons mixed spice
• Icing sugar for rolling
• Edible golden balls to decorate


1. Preheat the oven to 180C and place 12 paper muffin cases in the pockets of the tray
2. Roll out the marzipan to 3mm thick and cut two sets of discs, a dozen of each; one set of 5cm and another of 6cm
3. Beat sugar, oil, honey, vanilla and cream cheese in a mixing bowl until smooth, then beat in the eggs until thoroughly mixed through
4. Stir in currants and raisins to the mixture, sift in flour, baking powder and mixed spice and stir well
5. Spoon 1-2cm of cake mixture into each cupcake case, lay one small marzipan disc on top then spoon more mixture on top to cover ¾ of the of the case
6. Bake for 25-30 minutes
7. When cakes have baked, place the second disc on each and press down to seal it on
8. Press 11 golden balls around the edge of each cake and leave to cool


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