Preheat the oven to 150 °C fan, 170 °C conventional, gas mark 3 and line a 12 hole bun tin with cupcake cases.

Make the cakes: Put the dried fruit and orange rind and juice in a bowl and microwave for 90 seconds on medium heat. Leave to cool whilst preparing the marzipan. Divide the marzipan into 12 balls and flatten each one to about the diameter of a two pound coin.

Cream the butter and brown sugar together until light and fluffy. Gradually whisk in the eggs. Fold in the soaked fruit and any juice. Add the flour and spice and fold in gently until thoroughly combined. Divide half the mixture between the cupcake cases and then add a marzipan disc to each one. Spoon over the rest of the cake mixture. Bake for 35-40 minutes or until golden and firm. Cool on a wire rack.

Make the icing: Mix the icing sugar with a little water to make a thick glace icing. Spoon or drizzle the icing over the cooled cakes and immediately arrange the Cadbury Mini Eggs on top. Allow the icing to set before serving.