These aren’t just any cupcakes, these are my ‘mincemeat’ cupcakes. Dense, sweet and (slightly) healthier than your average! I wanted to make a xmas themed cupcakes, because my mum bought some cupcake cases which were Christmas themed. I used to bake a lot, but then I just ate what I made which is obviously not great. So then I moved to making healthy foods. I think I also got really sick of eating frosting.
Anyway, because of all my baking abilities I now know the quantities of making cake, which allowed me to be far more creative with these Christmas goodies. I processed some mincemeat (bar the suet) ingredients, and then added that to the normal batter, you can of course add your own shop bought mincemeat. I hope you have a Merry Christmas!
On the injury front, I’m still injured and on Monday it will have been a month since I ran properly. I’m healing slowly, one day I will wake up with no stiffness!
Ingredients
Mincemeat
-1 Apple
-1/3 cup of sultanas
-1/3 cup of prunes
-2 tsp mixed spice
-juice of 1 orange
-1 tbsp brown sugar
Cake
-125g wholemeal self-raising flour
-125g butter, softened
-75g brown sugar
-2 tsp baking powder
-2 eggs
-50ml milk
Method
-Pre-heat oven to gas mark 6. Line a cupcake tray with cases, this serves about 12-16 cup cakes
-In a food processor, process all the mincemeat ingredients until ‘bitty’ but not totally pureed.
-Cream the butter and sugar together until well-combined, then add the remaining ingredients, including the mincemeat.
-Combine well until batter-like.
-Divide the batter into the cases and place in the oven. Cook for 30-40 minutes, or until when you tap the base, it is firm.
I love the traditional recipes, reinvented! I wish mincemeat had a better name, it is so much more lovely than it’s name suggests