Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with paper cases
Divide the marzipan in 12g pieces and roll into balls using the palms of your hands, set aside
Mix together the butter and light brown soft sugar, ideally using an electric mixer, until smooth and fluffy
Add the eggs, vanilla extract, lemon extract and milk and whisk well
Then gently whisk in the mixed spice, self raising flour and wholemeal self raising flour
Then fold in the mixed dried fruit
Divide half of the mixture between the 12 cupcake cases
Add a marzipan ball into each cupcake and press in
Then cover with the remaining mixture
Bake them for 20 minutes or until they are golden brown and a skewer inserted comes out clean. Leave to cool completely
Make the buttercream by mixing together the butter and icing sugar, then add the almond extract, and mix until smooth. You can do this by hand or with an electric whisk. If the buttercream is too stiff then you can add more milk to it
Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
To decorate, divide the marzipan in 12g pieces and roll into balls using the palms of your hands, then brown the tops with a kitchen blowtorch. Or you can place them on a foil covered tray and pop them under the grill briefly - keep a close eye on them as they can go from browned to burnt quickly!
Store in an airtight container in a cool place, eat leftovers within 3 days