Combine all of the ingredients in a food mixer with the paddle attachment. Roll the marzipan out using a rolling pin. Cut circles out of the marzipan, using your cupcake cases as a guideline.
With the trimmings, make eleven small balls for each cake (these represent the apostles) and set them aside ready to place on top of the cupcakes.
Preheat the oven to 170'C.
Line a cupcake tin with paper cases.
Zest the lemon and chop the confit lemon peel into small pieces.
In a mixer, cream together the butter and brown sugar until it is smooth in consistency and pale in colour. Gradually add the three eggs (one at a time) until they are all combined. When the eggs are all incorporated, gently fold in the sieved flour. Finally add the zest, salt, confit lemon, the mixed spice, raisins and sultanas.
Place the mixture into a piping bag and fill the cupcake cases. Only fill the cases up half way full as the mixture will rise.
Bake in the oven for 15 minutes.
Use a cocktail stick to check if the cakes are cooked. If the cocktail stick comes out clean they are cooked.
Allow the cakes to cool.
Once the cakes are cool, brush the tops with the apricot jam. Place the circles of marzipan directly on top of the cakes and smooth it over using the palm of your hands. Once the marzipan is flat and smooth, place the balls of marzipan around the outside of the the cake.
Finally, use a blow torch to toast the marzipan to give it a brulee effect.
«It is important to make 11 balls out of marzipan as they traditionally represent the apostles.»