Easter Spice Cupcakes

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

1. Preheat oven to 150C(300F).

2. Line cupcake pans with cupcake liners.

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

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

5. Add the nut mixture to the pan and stir well.

6. Transfer the mixture into cupcake liners.

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

8. Let cool and dredge with icing sugar.