1. Preheat oven to 180°C and line cupcake tin with paper patty pans.
2. Mix flour, baking powder, sugar, spices and a pinch of salt into a large bowl. Take the milk, add eggs and melted butter and beat until combined. Pour this into the dry ingredients, then mix well until well incorporated. Stir in the dried fruit, orange zest and grated apple and evenly pour* the mixture into the tin. Bake for 18-20 mins or until golden and well risen. You should be able to smell the cupcakes when they’re close to done. Turn cupcakes out onto a cooling rack and start on the butter cream mixture.
3. When the cupcakes are cool, then brush the tops with the apricot jam. For the buttercream, beat everything together until creamy and pale. Pipe the buttercream into crosses.
*Use an old ice cream scoop to evenly pour the mixture into each paper patty.
Recipe and Photography by Adeline and Lumiere