Regency cupcakes - Queen cakes

12
40 minutes

Ingredients

  • 225g of self-raising flour
  • 1/4 tsp ground mace
  • 1 tbsp of brandy
  • 225g of unsalted butter
  • 3 large eggs, beaten
  • 1 tbsp of rose water
  • 125g of currants
  • 1 lemon, zest grated (optional)
  • 225g of caster sugar
  • 50g of ground almonds

Method

1
Preheat the oven to 190°C/gas mark 5
2
Line a 12 hole patty tin with some paper cases
3
Sift the flour and mace together into a large mixing bowl and then melt the butter. Allow it to cool slightly before adding it to the beaten eggs and rose water. Mix well
4
Make a well in the centre of the flour and pour the melted butter and egg mixture in, mixing thoroughly
5
Add the currants, grated lemon zest if using, sugar and ground almonds. Mix well, adding a little milk if the mixture is too stiff
6
Place a heaped tablespoon of mixture into each paper case, and then bake for 15-20 minutes, until well risen and golden brown
7
Take the cakes out of the tin and allow them to cool on a wire rack