Method
1. Pre-heat oven - 160°C
2. Line a clean mini muffin pan
3. Add butter, golden caster sugar and lemon to the TM5 bowl
4. Mix - approx 10 sec, speed 7
5. Whisk - approx 1 min, speed 3
6. Add egg to the TM5 bowl one by one while machine is running
7. Mix - approx 30 sec, speed 3
8. Then add bread flour, baking powder, ground cinnamon, slivered almonds and milk to the TM5 bowl
9. Mix - approx 10 sec, speed 3
10. Then add glace cherries and dried mixed fruit to the TM5 bowl
11. Combine carefully
12. Add marzipan to a clean work surface
13. Roll the marzipan into 2 tubular shapes and wrap until ready to use
14. Slice one roll into 20 pieces and flatten each with your hands to fit the middle of the cupcake
15. Transfer mixture to mini muffin pan
16. Transfer content of work surface to mini muffin pan
17. Top the mixture with a circle of marzipan, then spoon remaining mixture on top.
18. Bake - 45 min, 160°C
19. Let cool onto cooling rack
20. Sprinkle with cornflour
21. Roll out marzipan onto the work surface
22. Cut out
23. Using remaining dough to make small marzipan balls
24. Divide raspberry jam between the mini muffin pan
25. Place marzipan circles on top of the jam and press down
26. Whisk egg white into a clean small bowl
27. Brush each cake with egg wash and then decorate with a marzipan ball
28. Optionally but to be quite traditional, use a blow-torch so that the marzipan scorches slightly
29. Keep covered until you serve