Easter Spice Cupcakes

It can sometimes happen that even the most ardent chocolate lovers need an alternative. These Easter Spice Cupcakes are that delicious alternative.

Easter Spice Cupcakes aren't a true cupcake but they are made in cupcake trays and cupcake liners so it is just a slight bending of the rules!! We'll still call them Easter Cupcakes.

Prep TimeCooking TimeServingsDifficulty
10 minutes12 minutes 18Easy


  • 3 1/2oz (100g) hazelnuts
  • 1/2 tspn ground cinnamon
  • 1 1/2oz (50g) self raising flour
  • 3 tblspn honey
  • 1 tspn icing sugar
  • 3 1/2oz (100g) almonds
  • 1/2 tspn ground allspice
  • 1/2 tspn ground nutmeg
  • 8oz (250g) mixed peel
  • 1 1/2oz (50g) castor sugar


Preheat oven to 300F (150C).

Line cupcake pans with cupcake liners.

Thoroughly mix together the nuts, allspice, cinnamon, nutmeg, flour and mixed peel.

Place honey and sugar in a heavy based saucepan and heat gently, stirring occasionally to make toffee.

Add the nut mixture to the pan and stir well.

Transfer the mixture into cupcake liners.

Bake for 10-12 minutes or until a skewer inserted in the center of a cupcake comes out clean.

Let cool and dredge with icing sugar.

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