Easter cupcakes recipe
 Quicker and easier to make than traditional yeast buns, Dan Lepard's Easter cupcakes have a rich ginger and spice flavour. 100g/3½oz unsalted butter2 tsp ground ginger2 tsp ground mixed spice250g/9oz caster sugar100ml/3½fl oz sunflower oil4 free-range eggs1–2 small dessert apples, about 100g/3½oz 100g/3½oz crystallised ginger100g/3½oz currants 100g/3½oz dried mixed fruit 300g/10½oz plain flour2 tsp baking powder½ batch cream cheese frosting (see Tip below), to serve 100g/3½oz unsalted butter 2 tsp ground ginger 2 tsp ground mixed spice 250g/9oz caster sugar 100ml/3½fl oz sunflower oil 4 free-range eggs 1–2 small dessert apples, about 100g/3½oz 100g/3½oz crystallised ginger 100g/3½oz currants 100g/3½oz dried mixed fruit 300g/10½oz plain flour 2 tsp baking powder ½ batch cream cheese frosting (see Tip below), to serve 25g/1oz caster sugar 25g/1oz caster sugar Method Line the holes of a muffin tin with muffin cases or paper wraps, and preheat the oven to 180C/160C Fan/Gas 4.Melt the butter with the spices in a small saucepan over a low heat, then pour this into a mixing bowl with the sugar and oil and stir well. Beat in the eggs until smooth. Peel the apples and grate them, discarding the core, and stir the apples into the other ingredients. Stir in the crystallised ginger, currants and mixed fruit. Stir in the flour and baking powder evenly.Three-quarter fill each muffin paper with spoonfuls of the mixture and bake for about 25 minutes, or until a skewer poked in comes out almost clean.Make the syrup by boiling the sugar with 25ml/1fl oz water in a small saucepan until dissolved, then leave the liquid to cool. Brush it over the warm cupcakes. When cold, pipe crosses on the cupcakes with the cream cheese frosting before serving. Line the holes of a muffin tin with muffin cases or paper wraps, and preheat the oven to 180C/160C Fan/Gas 4. Line the holes of a muffin tin with muffin cases or paper wraps, and preheat the oven to 180C/160C Fan/Gas 4. Melt the butter with the spices in a small saucepan over a low heat, then pour this into a mixing bowl with the sugar and oil and stir well. Beat in the eggs until smooth. Peel the apples and grate them, discarding the core, and stir the apples into the other ingredients. Stir in the crystallised ginger, currants and mixed fruit. Stir in the flour and baking powder evenly. Melt the butter with the spices in a small saucepan over a low heat, then pour this into a mixing bowl with the sugar and oil and stir well. Beat in the eggs until smooth. Peel the apples and grate them, discarding the core, and stir the apples into the other ingredients. Stir in the crystallised ginger, currants and mixed fruit. Stir in the flour and baking powder evenly. Three-quarter fill each muffin paper with spoonfuls of the mixture and bake for about 25 minutes, or until a skewer poked in comes out almost clean. Three-quarter fill each muffin paper with spoonfuls of the mixture and bake for about 25 minutes, or until a skewer poked in comes out almost clean. Make the syrup by boiling the sugar with 25ml/1fl oz water in a small saucepan until dissolved, then leave the liquid to cool. Brush it over the warm cupcakes. Make the syrup by boiling the sugar with 25ml/1fl oz water in a small saucepan until dissolved, then leave the liquid to cool. Brush it over the warm cupcakes. When cold, pipe crosses on the cupcakes with the cream cheese frosting before serving. When cold, pipe crosses on the cupcakes with the cream cheese frosting before serving. Recipe tips You will need half a batch of the cream cheese frosting used in Dan Lepard's carrot spelt cupcake recipe.