Mincemeat Cupcakes with Clementine Icing

I had a brainwave while thinking of something easy and Christmassy to bake last week – why not flavour a basic sponge batter with mincemeat? My sister and I made our own mincemeat on stir it up Sunday and I always have loads left over so thought it would be a great way of adding a taste of Christmas! The cakes were a lovely alternative to mince pies, light and moist with a deliciously subtle Christmassy flavour. The zingy clementine icing added a really nice refreshing tang to them too.

Christmas Cupcakes
Christmas Cupcakes

When I’m pressed for time I use my Magimix food processor to make cakes – it’s so easy. Just put all the ingredients in and whizz it up for about 10 seconds! The basic recipe I use is from memory and I think it originally came from the Magimix recipe book, and then I’ve added some festive tweaks!

Ingredients for about 24 Fairy Cakes:

  • 110 Grams Softened Salted Butter
  • 115 Grams Baking Margarine (I use Stork)
  • 225 Grams Self Raising Flour
  • 225 Grams Golden Caster Sugar
  • 4 Large Eggs
  • 1 tsp Baking Powder
  • 2 tbsp Mincemeat
  • 1 tsp Cinnamon
  • 1 tsp Mixed Spice
  • Zest of 2 Clementines

For the Icing

  • 100 Grams Icing Sugar
  • Juice of 1 – 2 Clementines (don’t make the icing too runny!)

Method:

Add all cake ingredients to the food processor. Whizz for 7 seconds. Scrape down sides to ensure everything is included then whizz for another 3 seconds to blend. Fill bun cases 2/3rd full and bake on 170C for 15-20 minutes until cooked. Mix icing sugar with clementine juice until smooth and drizzle over top of cakes. Enjoy!

 

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