Preheat your oven to 140⁰C / Fan 120⁰C / Gas Mark 2 then place 12 muffin cases into a muffin tin.
Beat together the butter and sugar until light and fluffy, then mix in the eggs, one at a time. Add the grated zest and mix thoroughly.
Sift the flour and mixed spice and fold into the mix. Add the fruit mix and pecans then fold thoroughly.
Divide the mix between the muffin cases, smooth the surface level, then bake on the bottom shelf for 45 minutes.
To test if they are cooked simply insert a skewer into the centre of a muffin, if it comes out clean then they’re cooked.
Leave the muffins to cool in the tin for 15 minutes then remove them from the tin then place on a cooling rack and allow to cool completely before decorating.
Decoration: Marzipan
• On a surface dusted with icing sugar, form the marzipan into a ball and roll out into a circle approximately 5mm thick. Cut out 12 circles with a 58mm cutter.
• Warm the apricot jam by immersing the pack in a cup of hot water for a few minutes.
• Brush a small amount of apricot jam on top of each muffin in the centre only. And then press your marzipan circles on top pressing gently down.
Ready To Roll Icing
• On a surface dusted with icing sugar, form the ready to roll icing into a ball and roll out into a circle approximately 5mm thick. Cut out 12 Christmas shapes from templates provided or with your favourite Christmas cutter ensuring they fit within the circle of the marzipan. Wet marzipan with a little water to stick icing down and decorate with gold balls.
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