Quince Cup Cakes

I have a Quince Paste glut.  I made rather a lot at the beginning of Autumn and now I either have to find new ways to use it of have endless people around for cheese and quince paste parties – not a bad option really.  So, I trawled the internet and found a bunch of recipes that look quite good.  Today’s one was Quince Cup Cakes.  They are excellent.  Buttery, quincy syrupy goodness.

Preheat oven to 180C.  Cream 125g bugger and 1/2 a cup of caster sugar.  Beat in 2 large eggs, 1 tsp vanilla and the zest of 1 lemon.  Fold in 1 1/4 cups of sieved flour, 1 tsp baking powder and 2 tblspns milk.  Divide half the mixture among 12 paper cases placed in a muffin tin.  To with little squares of quince paste and cover with more cake mixture.  Bake for 12 – 15 minutes until golden brown.  Cool then ice with 1 tblsp of quince paste melted with the juice of a lemon and a tiny bit of butter and add enough icing sugar until it is a good spreadable consistency.



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