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.
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!)
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!