Mincemeat cupcakes

Fed up with mince pies? Still have mincemeat left in the cupboard? Thanks to Becky, who suggested these festive cupcakes which can be enjoyed even by those not keen on a traditional "mincer"!

Incidentally, here in France children enjoy eating "galettes" in January in honour of the 3 Kings. These can either be in the form of frangipane tarts or wreath-shaped, crystallised sugar-topped sponge cakes. Inside each there's a "fève", in former times literally a broad bean, but nowadays a small figurine. Whoever finds the fève in their slice gets to wear the cardboard crown and be king for the day.

We think it's nice to keep an element of festiveness in our food during the cold, dark days of January.

• Makes: 12

• Prep time: 10 mins
  

• Cooking time: 22 mins

• Total time: 33 mins
  

• Skill level: Easy peasy
  

• Costs: Cheap as chips

Ingredients

Cupcakes

• 100g butter, unsalted
• 200g caster sugar
• 2tsp vanilla extract
• 240g plain flour
• 2tsp baking powder
• 4 eggs, medium
• 1 tsp cinnamon
  
• about 130g mincemeat (100 wasn't enough for us, but 200 made the cakes too moist!)
  

Frosting

• 75g icing sugar, sifted
• 1tbsp orange juice

Method

1. Preheat oven to 160°C/Fan 180°C/Gas Mark 4
2. Cream together the softened butter and caster sugar
3. Add the vanilla extract and mix well to combine
4. Add the eggs one by one beating well after each addition
5. Sift the flour and baking powder and add to the mixture folding until well combined
6. Stir in the mincemeat
7. Fill prepared cupcake cakes 2/3 full
8. Bake in the preheated oven for 20-22 minutes until well risen and golden
9. Allow to cool on a wire rack

To make the frosting:

1. Prepare the icing. Combine the orange juice with the sifted icing sugar
2. Drizzle over the top of each cupcake and serve.

Adapted from a Ruth Clemens recipe