Wedding Cupcakes

• 1 1/2 cups butter, softened
• 2 cups brown sugar
• 6 None large eggs
• 1 1/4 cups orange marmalade
• 4 1/2 lb mixed dried fruit, finely chopped
• 2 1/4 cups all-purpose flour
• 3/4 cup self-rising flour
• 1 tbsp pumpkin pie spice
• 1 cup sweet sherry
• 3/4 cup powdered sugar
• 36 oz white fondant

1. Preheat oven to 300u0b0F. Line 4 - 12-cup muffin pans with paper liners.
2. Beat butter, sugar and eggs until just combined. Stir in 1/3 cup marmalade and dried fruit. Sift flour and spice mix over top. Add 3/4 cup sherry and mix until combined. Distribute between paper liners and bake for 50 mins, or until a skewer inserted in the center comes out clean. Brush tops with remaining sherry then cover pans tightly with foil and let cupcakes cool.
3. Dust a clean work surface with powdered sugar. Knead fondant on top of powdered sugar until smooth. Divide in 1/2. Roll each portion out to a thickness of 1/4 inch. Using a 3 inch fluted cutter, cut out 24 rounds from each piece of fondant. Using a filigree-textured plate, gently press an imprint on to each fondant round.
4. Warm remaining marmalade in a saucepan then strain. Brush over cupcakes and top with fondant rounds.

butter, brown sugar, eggs, orange marmalade, flour, flour, pumpkin pie spice, sweet sherry, powdered sugar, white fondant

Taken from recipes-plus.com/api/v2.0/recipes/34058 (may not work)