Regency Cupcakes – Queen Cakes

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Great British Chefs
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1 tablespoon brandy

125 g currants

225 g self-raising flour

225 g caster sugar

225 g unsalted butter

50 g ground almonds

3 large free-range eggs, beaten

1 tablespoon rose water

¼ teaspoon ground mace

Grated zest of 1 lemon (optional)

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