I have finally managed to finish my Christmas shopping......I say that like I have to buy for half the nation when in fact I only have to buy 3 pressies, but still, it just gets harder every year!
I wasn't sure what I wanted to bake this week in the lead up to Christmas. I am currently on day 10 of the Whole30 food challenge and nothing seems very exciting to me at the moment. I'm doing really great with it all and I don't even feel like eating sugar, or dairy, or rice, or soy products or any of the other million things I can't eat, but it does make it hard to feel inspired. (Note: I actually feel fantastic and I'm pretty sure I will continue to live a clean lifestyle after the 30 days are over.I may splurge on a delicious brownie or a gigantic piece of cheese every now and then but my body is much better off without all the added junk. I also promise to continue to make delicious baked goods, even if I choose not to eat them!)
Then like a stroke of pure genius, inspiration hit! I love love love fruit mince tarts! Apparently my generation and any that follow don't understand this awesome chrissy treat, but they are seriously good! (Don't ask why I like them because we never had them in our house when we were growing up, I'm pretty sure I was the only one that ate them when we had to go to Little Nan's for Christmas).I however hate to make pastry. It's fiddly, I can't be bothered to let it rest and it's too damn hot to work with it. And then I decided to make it a cupcake!
Besides almost being Christmas, it is also National Cupcake Day on December 15th so this kinda kills 2 birds with 1 stone! A delicious xmas treat, no pastry involved and a cupcake......so amazing!!!
These cupcakes have all the usual fruit mince tart trappings, delicious booze soaked fruit, spices and a hint of citrus while still being a light and fluffy cupcake.....it's a win win situation!
Fruit Mince Cupcake:
175gr mixed dried fruit, soaked overnight in 1/4 cup booze (I used sherry but whisky or grand marnier works nice)
90g unsalted butter, softened
110gr castor sugar
150gr self raising flour
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1 teaspoon ground ginger
1/4 teaspoon ground clove
1 large green apple, grated
Zest of 1 orange
- Preheat oven to 180C. Line a 12 hole cupcake pan with papers and set aside.
- Place all ingredients except fruit in the bowl of a stand mixer fitted with the paddle attachment.
- Mix on low until all ingredients are incorporated. Scrape the sides of the bowl down.
- Turn mixer to high and beat until the batter is very light and fluffy.
- Mix in the fruit and any remaining liquid.
- Fill cupcake papers 3/4 full.
- Bake for 15-18 minutes or until a skewer inserted in the middle comes away clean.
- Allow to cool completely before decorating.
I used a simple icing sugar and water icing. I found that keeping the icing simple allows the flavours of the cupcake to really shine but feel free to use a flavoured butter cream if you prefer. To make the icing mix one cup of icing sugar with a couple of drops of water, add water a few drops at a time until you have reached the desired consistency. Spoon over cupcakes.