Fig And Cranberry Mini Cupcakes

• 4 1/2 tbsp unsalted butter, softened
• 1/4 cup light brown sugar
• 1 None large egg
• 3 tbsp orange marmalade
• 1/2 cup raisins, finely chopped
• 2/3 cup dried cranberries, finely chopped
• 1/3 cup dried figs, finely chopped
• 1/4 cup currants
• 1/3 cup all-purpose flour, sifted
• 2 tbsp self-rising flour, sifted
• 1/2 tsp pumpkin pie spice
• 1/4 cup sweet sherry
• 9 oz white fondant
• 24 None edible sugar flowers

1. Preheat oven to 250u0b0F. Line 2 - 12-cup mini muffin pans with paper liners.
2. Beat butter, sugar and egg until combined. Stir in 1 tbsp marmalade and dried fruit. Fold in flour, spice mix and 2 tbsp sherry. Distribute between paper liners and bake for 35 mins, or until a skewer inserted in the center comes out clean. Brush tops with remaining sherry. Cover pans tightly with foil and let cool in pans.
3. Knead fondant on a work surface dusted with powdered sugar until smooth. Roll out until 1/4 inch thick. Cut 24 - 1 1/4 inch fluted round shapes from fondant. Warm remaining marmalade and strain. Brush over cold cakes. Top with fondant rounds. Brush bases of sugar flowers with water then push gently into fondant.

unsalted butter, light brown sugar, egg, orange marmalade, raisins, dried cranberries, dried figs, currants, flour, flour, pumpkin pie spice, sweet sherry, white fondant, edible sugar flowers

Taken from recipes-plus.com/api/v2.0/recipes/32736 (may not work)